Bring your favorite pub food home with these Paleo Thai Chili Wings! Baked with a light coating of arrowroot starch on high temp helps get that crunch factor instead of frying them. The sauce is sweetened with dates, salty from the coconut aminos (a coconut version of soy sauce that’s gluten free!) and a kick of spice with Thai green chilis. Serve with green onion and sesame seeds on top with a squeeze of lime.

The sauce is lick your plate worthy, and that gorgeous bird.

Sweet. Salty. Spicy. Skin on, crispy, fatty love.

Paleo Thai Chili Wings are eaten as a meal for two or shared with a group. Finger food at its best and a favorite for ANY party.

An Alternative to Flour- Arrowroot

So what’s arrowroot starch ya say?

Never heard of it?

Arrowroot is a powdered starch derived from the plant (Maranta arundinacea) and it’s easily digested, gluten free, paleo friendly and used as an alternative to corn starch. A thickener to coat meats and veggies, you can bake or fry with it too. Arrowroot is tasteless and odorless. Bob’s Red Mill brand is easy to find in most grocery stores.

Let’s talk sauce, I mean really, sauce is IT on a any wing.

Instead of the super duper sweet sugary high fructose stuff I chose dates instead. Dates have a mild, brown sugary maple taste when cooked. They’re softened in boiled water with the Thai chili’s and aminos, blended quick and back on the stove for a slow boil. The sauce is reduced to create a thicker, flavor forward coating on those crispy wangs.

Watch the Video Here!

TIPS for success;

• Be careful when you blend the mix together, hold that lid down tight and give it about 30 seconds to smooth out the dates.
• Reduce slow, have a really low boil going watching and stirring often.
• As sauce starts to get thicker, notice as you stir you’ll see the bottom of the pan as your spatula moves around – it’s ready!
• You’re looking for a ketchup type of thick consistency on the spatula.

Make the sauce while the wings are baking then toss, coat, garnish and serve em’ up!