Crispy, flavorful salt and vinegar wings served with a sweet and savory sauce, perfect for game day … or any day! Buffalo Wild Wings who?!
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This paleo wing recipe is finger lickin’ good
I love chicken wings, which is why I have so many wing recipes on my site, and why I put together a whole collection Paleo Wing Recipes. Wings are an easy keto snack or meal — even this recipe with a little bit of honey in the sauce is pretty low in carbs with a good balance of protein and fats.
Can’t do honey? Omit it from the recipe entirely. Use coconut aminos instead, it will aslo bring a nice sweetness to the sauce that complements tangy vinegar.
You can use coconut vinegar or apple cider vinegar for this recipe — it’s a preference thing, really. Originally, malt vinegar was used to make salt and vinegar flavor.
Sourcing the best quality chicken wings
Higher quality proteins = more nutrient density, which is why I get my USDA-certified organic proteins from Butcher Box. They deliver grass fed beef, pastured pork, and free range chicken wings straight to my door. And new members who sign up now can cash in on their current offer: 3 pounds of free range, organic chicken wings in every single box for the lifetime of your subscription. You could make my Sweet and Spicy Wings, Crispy Baked Chicken Wings with Ginger Lime Sauce, Crispy Keto Wings with Creamy Garlic Sauce, or these Salt and Vinegar Wings, once a month, every month! Get the offer here before it expires.
Other game day sides to serve with this paleo chicken wing recipe
Some of my other favorite low carb appetizers and paleo Super Bowl foods to please a crowd are:
- Grilled Shrimp + Avocado Appetizer
- Stir Fry Meatballs
- Sichuan Guacamole with Zucchini Chips
- Fried Garlic and Bacon Deviled Eggs
- Keto Egg Roll Poppers
- Pesto Deviled Eggs
- Delicata Squash Steak Nachos
- Bacon Guac Paleo Sliders
Looking for more free recipes?
Salty, tangy and crispy wings!
For the Wings:
- 3 pounds chicken wings, cut
- 3 teaspoons Redmond Real Salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons olive oil (I use this brand)
For the Sauce:
- Preheat oven to 300°F.
- Pat wings dry. Season with salt and pepper and baking soda. Toss to coat.
- Add olive oil and toss to coat.
- Line a sheet pan and put a rack on it. Line wings up on the rack so they don’t touch.
- Roast for 30 minutes at 300°F. After 30 minutes, increase the temperature to 400°F and roast for an addition 30 minutes.
- While the wings roast, prepare the sauce. In a sauce pot, combine all of the ingredients, except the white wine vinegar and simmer for 5 minutes.
- Remove sauce from the heat and stir in the white wine vinegar. Remove from the oven, use tongs to place the wings in a large bowl with the sauce and toss to coat. Then put the wings back on the rack and broil for 2-3 minutes.
- If you’re a vinegar lover, you can sprinkle some over the wings before serving and a little flake salt.
Notes: to really amp up the vinegar flavor you can marinate the wings in a brine overnight. 1 cup water, 1 cup vinegar, 1 teaspoon salt. Make sure to dry the wings thoroughly before proceeding with the recipe.
- Serving Size: 1/6 recipe
- Calories: 439
- Fat: 30g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 40g
Keywords: chicken wing recipe, paleo wing recipe, salt and vinegar wings