Baked Hot Wings
  • 2½-3 lbs chicken winglets
  • salt & pepper
  • Extra Virgin Olive Oil (or melted coconut oil)– about 2 tablespoons, for brushing/spritzing
  • ¼ c red wine vinegar
  • ¼ c soy sauce (FOR PALEO: substitute coconut aminos)
  • 1 Tb Extra Virgin Olive Oil
  • 2 Tb sugar (FOR PALEO: substitute raw honey)
  • ⅓ c sriracha sauce
  • 1 clove garlic, minced
  1. To begin, preheat your oven to 450 degrees.
  2. Prepare a large baking dish with a rack. I generally make enough wings to fit in a single layer across the rack of the pan, somewhere around 2½ – 3 pounds.
  3. Pat the wings dry and place them on the racks with the thickest part of the skins facing up. Give them a nice sprinkling of salt and pepper.
  4. The give them a light coat of oil. If you have an oil spray bottles, just spritz them over the top. If you don’t have one, simply brush the tops using a pastry brush.
  5. Bake the wings for 40 minutes. When they are almost done baking, combine the remaining ingredients in a saucepan.
  6. Bring it to a gentle boil and reduce the heat to low. Simmer it just a couple minutes, and then turn off the heat.
  7. When the wings are done baking, place them in a large, heat-safe bowl.
  8. Pour the sauce over the top, and give them a stir to coat.
  9. Enjoy!
Recipe by Cosmopolitan Cornbread at