Sweet and Spicy Ginger Wings

One of the most popular recipes from our latest book, Paleo Primer: A Second Helping.
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Serves: 20 Wings

Prep: 8 Minutes

Cook: 30-35 Minutes


  • 20 chicken wings
  • 4 spring onions, finely sliced
  • 1 inch cube fresh ginger, peeled and grated
  • 1 red chilli, seeded and finely chopped
  • 1-2 garlic cloves, peeled and finely chopped
  • 4 tbsp honey
  • 2 tbsp tamari
  • coriander to garnish


  1. Mix all of the ingredients (except the chicken wings) in a large baking dish before adding the wings to the marinade and coating completely.
  2. Cling film the wings and leave to marinate for 12-24 hours.
  3. Preheat the oven to 250°C/480°F/Gas Mark 9.
  4. Ensuring the wings are in a single layer and all the marinade is coating the wings. Then place them in the oven and cook on a high heat for 15 minutes or until they go nice and golden and the skin a little crispy. Then turn the oven down to 180°C for a further 15 minutes or until cooked through. Stir occasionally.
  5. Remember, cooking times may vary depending on your oven.
  6. Top with some chopped spring onion, chopped fresh chillies and fresh coriander and serve.