Thai Chicken Wings

THANK YOU Tammy Credicott for your awesome recipe. Tammy is the author of Make Ahead Paleoit’s one of my favorite cookbooks.

I made these last night and had them with the Thai Slaw – perfect meal. I had a couple of leftover wings for a snack today – I think I like them better the second day! Make a batch of these for dinner but make sure you make extra – they are good.

Next time I’ll try this with chicken thighs. Enjoy!



  • 3-5 lbs chicken wings with skin (you can use drumsticks and/or chicken thighs)
  • ½ cup loosely packed cilantro
  • 4 cloves garlic
  • 2 tbsp fish sauce
  • ¼ cup lime juice
  • ½ inch piece of ginger, sliced
  • 1 small onion
  • 2 tbsp olive oil
  • 2 tbsp coconut aminos
  • 1 tbsp honey
  • 2 tbsp coconut milk

How To:

  1. Preheat oven to 375. Grease a 9×13 baking dish. Distribute chicken evenly in dish.
  2. Place all other ingredients in a food processor. Pulse until chopped.  You should end up with a thick but slightly chunky sauce.
  3. Pour sauce over chicken, bake for 30 minutes.
  4. Remove pan from oven, flip chicken and spoon sauce over chicken. Place back in oven for another 30 minutes, or until chicken in browned and cooked through.
  5. Enjoy hot or slightly cooled. You can place in containers and refrigerate until needed.


Comments are closed.