• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Spring
  • About
  • Subscribe

My Chef's Apron logo

menu icon
go to homepage
  • Recipes
  • Spring
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Spring
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Recipes

    Published: Aug 18, 2020 · Modified: Sep 27, 2022 by Mariska Ramondino · This post may contain affiliate links

    Marinated Chicken Wings

    Jump to Recipe Print Recipe
    Two pictures with a close-up of a plate with golden brown baked chicken wings and text across the image.
    Two pictures with a close-up of a plate with golden brown baked chicken wings and text across the image.

    Marinated chicken wings aren't just party food. Here they are tossed in an easy-to-make and super flavorful homemade sauce and then oven-baked until golden brown and slightly crispy. When paired with a hearty salad or side dish, you'll have one satisfying dinner.

    A large round plate filled with golden baked chicken wings plus some thighs, garnished with fresh celery sticks and parsley.

    I am sharing today one of my mom's old recipes. These marinated chicken wings are always a winner whether I prepare them for guests as an appetizer or serve them as a meal paired with a delicious vegetable side dish.

    It's a no-fuss tasty chicken wings recipe with a finger-licking sweet and savory sauce—gluten-free and Paleo-friendly.

    They are also oven-baked, of course. And I am keeping it simple here. All you need is a prepared baking sheet. Don't worry; you'll still get that hint of flavorful crispiness on the outside while the chicken stays juicy on the inside.

    Sauce Ingredients and alternatives

    To get that beautiful orange glaze and deep flavors, here is what I use for the base:

    • Raw honey—I am adding a little to get that natural sweet flavor. It's easier if you use liquid honey to stir in with the rest of the ingredients. But creamed honey will do the job as well. Just make sure to blend it well with the rest.
    • Olive oil—you can also use avocado oil.
    • Tomato paste—It's going to give that beautiful reddish color and add natural, sweet flavors. A great alternative is unsweetened ketchup.
    • Dijon mustard or any medium-strong regular mustard—Yellow or spicy brown mustard are great alternatives.
    • Apple cider vinegar—or white vinegar
    • Cayenne pepper—will nicely balance the sweet flavors. Want a spicier kick at the end, then double up on this spice. If you serve these oven-baked chicken wings to kids or want to keep the flavors mild, choose paprika powder instead.
    • Egg—it is used as an emulsifier (binder) in this sauce to combine fat and ingredients like apple cider vinegar.
    Four pictures showing the red colored marinade, chicken wings coated in the marinade, and then laid out on a prepared oven dish.

    How to marinate the wings

    • So, you've made the sauce.
    • Immediately reserve about ¼ cup of the sauce in an airtight container and store in the fridge.
    • Pat-dry the chicken wings (don't skip this). I use a paper towel to remove thoroughly any moisture from the wings.
    • Then season the wings liberally with salt on both sides.
    • In a large bowl, toss the chicken in the sauce.

    Note: The reserved ¼ cup raw marinade is used to give the chicken wings an extra lovely glaze before it goes into the oven.

    Now it is time to let the wings marinate. And here you have some options.

    • Cover the bowl with syringe wrap, or place them with the sauce in an airtight container.
    • Let them rest in the fridge for at least 30 minutes.
    • Have more time, then go for one to two hours—long enough for the meat to soak up the flavor.
    • It has happened though that I had to prepare the wings the evening before and let them marinate overnight. It's an option for those days when all you have time for is to pop the chicken wings in the oven.
    A close up of plate filled with baked chicken wings and thighs.

    Notes on how to bake the wings

    • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). I have played around with higher oven temperatures, but this is the magic number to keep the chicken tender inside and keep the maximum flavors of the marinade.
    • Don't forget to line your baking sheet with parchment paper. You'll thank me when cleaning up.
    • Toss each wing liberally through the sauce—the wings marinate sauce in the bowl—before placing them on the sheet. I use up every last drop of the sauce.
    • Spread the wings out into a single layer.
    • Brush the reserved ¼ cup marinade evenly over the wings. It'll give the wings a beautiful glaze and extra flavor.
    • Bake for 35 to 40 minutes or until the wings are golden brown. I always check after 35 minutes of baking time.
    • Don't forget to turn them over halfway through.
    • When the wings are golden brown, I switch the oven to broil.
    • Broil for another 2 minutes, or until the wings are slightly crispy on top.
    • Keep a close eye on the wings when under the broil. Every oven is different. My broil heats up immediately and can quickly burn the chicken wings if I keep them in too long.

    Note: Don't broil the wings for too long. You want a slightly crispy exterior while still taste the juicy sweet, and spicy flavors of the marinade.

    Side dish suggestions

    This recipe is a great party appetizer. Fresh sliced veggies such as celery, carrots, cucumbers, or crunchy red bell peppers always go well with these chicken wings.

    Want something more exciting to share at your table, then pair them with Fennel-Cucumber bites with Creamy Tuna, Savory Veggie Fritters with Cilantro Lime Sauce or the Healthy Egg Salad (Mediterranean-style)

    And if you are looking to serve them for lunch or dinner, then here are some other healthy suggestions that work well as a side dish. Like the

    • Nourishing Mango-Avocado Salad
    • Sweet Kale-Apple Salad with Creamy Avocado Pesto
    • Or the Creamiest Healthy Mashed Cauliflower

    Enjoy!

    Sharing is caring, so don't forget to PIN IT! I always love to hear if you tried out this recipe and if it worked for you. Also, don't forget to subscribe to my Monthly Newsletter!

    📖 Recipe

    A plate neatly filled with baked chicken wings and garnished with celery and parsley.

    Marinated Chicken Wings

    Mariska Ramondino
    An easy homemade marinade gives these oven-baked chicken wings a deliciously rich sweet and spicy flavor. A perfect recipe for dinner, get-togethers, or serve as party food!
    4.65 from 39 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Additional Time 30 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Main Courses
    Cuisine American
    Servings 6 Servings

    Ingredients
     

    Sauce

    • 3 tablespoons honey
    • 3 tablespoons olive oil
    • 3 tablespoons tomato paste
    • 3 tablespoons Dijon mustard or any medium-strong regular mustard
    • 2 tablespoons apple cider or white vinegar
    • 2 teaspoons cayenne pepper double the ingredients if you prefer a spicier kick at the end
    • 1 beaten egg

    Chicken

    • 3 pounds chicken wings tips removed and drumettes separated (about 30 - 33 chicken wings
    • Salt to taste

    Instructions
     

    Make the sauce

    • Whisk all ingredients together in a large bowl until well combined.
    • Separate and reserve about ¼ cup of the marinade into an airtight container and refrigerate.
    • Set aside the bowl with the rest of the marinade.

    Prepare the chicken

    • Use a paper towel to remove any moisture from the chicken wings.
    • Season the wings liberally with salt on both sides.
    • Add them to the bowl with the reserved marinade.
    • Toss the wings in the sauce and make sure that they are well coated with the marinade.
    • Cover the bowl and refrigerate for at least 30 minutes to one hour.
    • Half-way through the marinating time, give them a good stir and turn the wings.
    • When ready to cook, preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
    • Spread out the wings on a large baking sheet lined with parchment paper. Toss each wing liberally through the marinade before placing them on the sheet.
    • Brush the reserved ¼ cup marinade evenly over the wings.
    • Bake for 35 to 40 minutes or until the wings are golden brown, turning them over halfway through.
    • Then turn the oven to broil, broil for another 2 to 3 minutes, or until the wings are slightly crispy on top.

    Notes

    • Instead of tomato paste, you can also use sugar-free ketchup.
    • When I set the oven to broil, I keep the wings on the same oven rack (in the middle.) Stay with the wings, and check after a minute into broiling because some broilers run hotter than others. I don't recommend longer than 3 minutes of broiling, because you don't want all that delicious sauce to dry up.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Calories: 622kcal (31%)Carbohydrates: 11g (4%)Protein: 43g (86%)Fat: 44g (68%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 202mg (67%)Sodium: 323mg (14%)Potassium: 479mg (14%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 778IU (16%)Vitamin C: 4mg (5%)Calcium: 41mg (4%)Iron: 3mg (17%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!
    « Simple Rhubarb Compote Recipe (+ 3 Easy Variations)
    Juicy Cast-Iron Roast Chicken »

    Reader Interactions

    Comments

    1. Natalia says

      January 10, 2023 at 2:24 pm

      5 stars
      Excellent!!!

      Reply
      • Mariska Ramondino says

        January 10, 2023 at 4:15 pm

        Thank you, Natalia. I am so glad you like it, and thank you for the rating. It's so appreciated!

        Reply
    2. Jaz says

      March 16, 2022 at 2:41 am

      Really delicious easy mid week meal. As I was making it for the family, I used paprika instead of chilli. It was a huge hit.

      Reply
      • Mariska Ramondino says

        March 26, 2022 at 5:37 pm

        Oh my, Jaz, I almost did not see your lovely comment. Thank you so much for sharing your feedback, and I'm glad you and your family loved it. By the way, paprika is a great alternative option!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

    A beautiful lady turning her head smilingly.

    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. Let's cook more at home, veggie-rich & eat intuitively!

    Read More →

    Precision Nutrition Coach Badge

    Spring

    • A large wooden bowl filled with fresh and creamy mango avocado salad, onions, cilantro, sunflower seeds and red bell peppers.
      The Best Mango Avocado Salad (Healthy & Nourishing)
    • A small bowl filled with avocado quinoa salad and a creamy lemon dressing on the side.
      Avocado Quinoa Salad with Creamy Lemon Dressing
    • Two black bowls filled with green pea soup, topped with fresh Parsley leaves next to two wooden spoons and more fresh Parsley.
      Protein-rich Green Pea Soup (Vegetarian)
    • Two bowls of asparagus soup topped with avocado, half of a cooked egg and head of an asparagus.
      Healthy Creamy Asparagus Soup (no cream)
    • Jars filled with rhubarb compote.
      Simple Rhubarb Compote Recipe (+ 3 Easy Variations)
    • A piece lifted and taken out of a large ricotta pie.
      Honey Ricotta Pie (no-roll gluten-free pie crust)

    Most popular


    • A large pot containing an Italian red sauce with beef meatballs.
      Tender Italian Meatballs in Tomato Sauce
    • A plate neatly filled with baked chicken wings and garnished with celery and parsley.
      Marinated Chicken Wings
    • A large pot containing a whole raw chicken covered with water, next to fresh chopped vegetables like celery, leek, carrots, onions, and a pot of salt.
      Fall-off-the-bone poached whole chicken (meal prep)
    • A close-up of a small bowl with prepared Lupini beans displayed on a charcuterie board.
      How to cook and prepare Lupini Beans
    • Two jars filled with chia pudding, infused with a kiwi sauce, topped with coconut shreds, and slices of fresh kiwi.
      How to make Chia Seed Pudding (plus 5 flavors)
    • An opened cooked platano filled with eggs and seeds next to a green fruit salad.
      Healthy Plantain Breakfast

    “Cooking can cure almost anything.”

    –Michelle Dockery

    Footer

    ^ back to top

    Newsletter: Sign-up for emails and updates

    About Me & Contact * Privacy Policy * Disclaimer * Terms & Conditions * Disclosure * Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 MYCHEFSAPRON BY LIFEFUELER CONSULTING LLC—All rights reserved.