This last weekend, we hosted a family get-together at my house to celebrate my son’s upcoming birthday. For dinner, I made two different types of chicken wings. For one of them, I used a recipe created by my dear friend Jen, and it’s a favorite with my family.  This dish blends the robust flavors of soy sauce and sherry or red wine. I posted this recipe—Jen’s Potluck Chicken—here on my blog a few months ago.

The other wing dish I made is a new one—Orange Ginger Chicken Wings. For this Paleo-friendly dish, I started with a wing recipe from Everyday Paleo and modified some of the ingredients (e.g., I substituted the apple juice in the original recipe with the juice of two oranges) and the baking instructions.  With a smooth and light flavor, these wings were a hit with my family, and I’ll definitely be making them often. 

Orange Ginger Chicken Wings

• 2 garlic cloves, minced
• 1 tsp fresh minced ginger
• ¼ cup coconut aminos
• 2 TBSP sesame oil
• Juice from 2 oranges
• 1 bunch of green onions, sliced
• 2 ½ lbs chicken wings
• Freshly ground pepper

Directions:

(1) In a large bowl, whisk together garlic, ginger, coconut aminos, sesame oil, orange juice, and green onions.  Add chicken wings and toss in marinade until well-coated. Allow the wings to marinate in the fridge for at least two hours, preferably overnight.

(2) When ready to bake wings, preheat oven to 350° F.

(3) Remove marinated wings from fridge and transfer to a baking dish. Lightly sprinkle pepper on chicken wings. Cover with foil and bake for 1 ½ hours.

(4) Remove the foil from the baking dish and raise the oven temperature to 425° F.  Bake for another 15 to 20 minutes, or until the wings are lightly browned on top.