Marinated chicken wings are tossed in a homemade sweet-and-spicy marinade, then oven-baked until golden brown and slightly crispy on the outside while staying juicy on the inside. Naturally gluten-free and Paleo-friendly, they work equally well as a crowd-pleasing party dish or a satisfying weeknight dinner.
This is one of my mom's classic recipes. These marinated wings are always a hit — as an appetizer for guests or served as a meal alongside a tasty vegetable side like my Italian Potatoes and Green Beans or Cabbage and Arugula Salad if you want to keep it Paleo-friendly.
They're a no-fuss, finger-licking chicken wing recipe with a sweet-and-savory glaze, similar to my Chicken Drumstick Lollipops. Let's make them!
Don’t miss my 25 gluten-free chicken wings recipes and 30+ Holiday Chicken Recipes for even more inspiration.
Why You'll Love This Recipe
- Juicy and slightly crispy: Golden brown on the outside, tender and juicy on the inside, with a sweet and spicy glaze that clings to every bite.
- Easy and crowd-pleasing: A straightforward recipe that works equally well for weeknight dinners, game days, or entertaining guests — and it scales up easily for a bigger crowd.
- Healthy and Paleo-friendly: Oven-baked rather than fried, naturally sweetened with honey, gluten-free, and full of real flavor without any processed ingredients.
- Adjustable heat: Mild or fiery, simply adjust the cayenne to suit your taste or your audience.
Ingredients & Notes
Marinade:
- Raw honey: Adds natural sweetness and helps the marinade caramelize beautifully in the oven. Liquid honey blends easily, but creamed honey works too; just mix it well with the rest.
- Olive oil: Helps the marinade bind together, keeps the wings moist during baking, and creates a smooth, clingy glaze that sticks well.
- Tomato paste: Gives the wings their beautiful reddish color and adds a deep, natural sweetness. Use any leftovers to make my Creamy Mushroom Mozzarella Sauce.
- Dijon mustard: Adds tangy depth and a little sharpness. Any medium-strong mustard works well here.
- Apple cider vinegar (or white vinegar): Adds bright acidity that balances the honey's sweetness and sharpens the overall flavor of the marinade.
- Cayenne pepper: Brings warmth and balances the sweet notes. Double it if you like real heat, or swap for paprika for a milder, kid-friendly version.
- Egg: Acts as an emulsifier, helping everything blend together and stick to the wings during baking.
Other:
- Chicken wings: Use 3 pounds (about 30 to 33 wings). If using whole wings, remove the tips and separate the drumettes for even cooking and easier serving. It's fine if the pieces are different cuts and sizes.
- Salt: Season generously. It makes a real difference to the final flavor.
How To Make It
- Step One — Make the marinade: Whisk together the honey, olive oil, tomato paste, mustard, vinegar, cayenne, and egg in a large bowl until smooth and well combined. Scoop out about ¼ cup and transfer to a small airtight container — this is your reserved glaze for baking. Set the bowl with the remaining marinade aside.
- Step Two — Prep and marinate the chicken: Pat the chicken wings dry with a paper towel and season generously with salt on both sides. Add them to the bowl with the marinade and toss until every wing is well coated. Cover the bowl and refrigerate for at least 30 minutes, 1 to 2 hours if possible, or overnight for the best flavor. Halfway through the marinating time, give them a good stir and turn the wings.
- Step Three — Bake: Preheat the oven to 350°F (180°C). Line a large rimmed baking sheet with parchment paper. Spread the wings in a single layer, tossing each one through the marinade one last time before placing it on the sheet. Brush the reserved ¼ cup of glaze evenly over the tops. Bake for 35 to 40 minutes, turning halfway through, until golden brown. Check at the 35-minute mark to avoid overcooking.
- Step Four — Broil and serve: Switch the oven to broil and broil for 2 to 3 minutes until the tops are slightly crispy. Keep a close eye — every broiler runs differently, and just a minute too long can dry out the glaze. Serve immediately with your favorite sides or dipping sauces.
Top Tips
- Room-temperature ingredients: Let the chicken wings and marinade ingredients come to room temperature before baking for more even cooking and better flavor absorption throughout.
- Pat the wings dry: Removing excess moisture with a paper towel before marinating helps the sauce cling better and the wings brown more evenly — don't skip this step.
- Marinate as long as you can: 30 minutes is the minimum, but 2 to 4 hours gives noticeably better flavor. Overnight is best when you have the time to plan ahead.
- Coat every wing generously: Toss each wing liberally through the marinade before placing it on the baking sheet. Use every last drop for maximum flavor.
- Don't crowd the pan: Spreading wings in a single layer is essential. Crowding them causes steaming instead of baking, and you'll lose the golden color and the glaze.
- Stick to 350°F: It might seem low, but this temperature is the sweet spot. I've tested higher heat, and it dries out the wings and burns the marinade. Low and slow keeps the meat juicy and lets the glaze develop properly.
- Watch the broiler closely: Two to three minutes is all it takes to get a slightly crispy top without drying out the wings. Stay close — some broilers heat up very quickly, and the difference between crispy and burnt is just a minute.
- Easy cleanup: Line the baking sheet with parchment paper. It saves time and protects the pan from the sticky marinade.
Variations & Substitutions
- Oil: Swap olive oil for avocado oil for a more neutral flavor that lets the other marinade ingredients shine.
- Tomato paste: Use unsweetened ketchup as a simple alternative.
- Mustard: Yellow mustard or spicy brown mustard both work well for a slightly different flavor profile. Use leftovers to flavor my Stovetop Turkey Burgers.
- Spice level: Double the cayenne for a spicier kick, or replace it entirely with paprika for a milder version suitable for kids.
- Extra seasoning: A little freshly ground black pepper added to the marinade is a nice touch.
Side Dish Suggestions
- Simple fresh vegetables: Celery sticks, carrots, cucumbers, and red bell pepper strips make a crisp, refreshing side that pairs beautifully with the sweet and spicy glaze. Finish with a sprinkle of finely chopped fresh parsley.
- Appetizer pairings: Mozzarella and Sun-Dried Tomatoes Appetizer, Fennel-Cucumber with Creamy Tuna, Savory Veggie Fritters, or Mediterranean-Style Healthy Egg Salad.
- Lunch and dinner sides: Nourishing Mango-Avocado Salad, Sweet Kale-Apple Salad with Creamy Avocado Pesto, or 15-Minute Sweet Mashed Plantain.
More Good Finger Food To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Marinated Chicken Wings
Mariska RamondinoAn easy homemade marinade gives these oven-baked chicken wings a rich, sweet and spicy flavor. Great for weeknight dinners, game days, or entertaining guests.
Equipment
- 1 large rimmed baking sheet or a baking tray
Ingredients
Chicken Wing Marinade
- 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 marinade
- Whisk all ingredients together in a large bowl until well combined.3 tablespoons honey, 3 tablespoons olive oil, 3 tablespoons tomato paste, 3 tablespoons Dijon mustard, 2 tablespoons apple cider or white vinegar, 2 teaspoons cayenne pepper, 1 beaten egg
- 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.3 pounds chicken wings, Salt to taste
- 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 (2 to 4 hours is better, overnight best). 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. Enjoy!
Notes
Helpful Info:
- 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 broiling for more than 3 minutes, as you don't want the delicious sauce to dry up.
- Storage: Store cooked wings in an airtight container in the fridge for up to 3 to 4 days. Reheat in the oven at low heat or in an air fryer to maintain crispiness. The microwave works too for a quick reheat, though the wings will be softer.
- Serving Size: Makes 30 to 33 wings, serving approximately 6 people at 5 to 6 wings each.
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Nutrition (% Daily value)
Serving: 1Calories: 124kcal (6%)Carbohydrates: 2g (1%)Protein: 9g (18%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 40mg (13%)Sodium: 65mg (3%)Potassium: 96mg (3%)Fiber: 0.2g (1%)Sugar: 2g (2%)Vitamin A: 156IU (3%)Vitamin C: 1mg (1%)Calcium: 8mg (1%)Iron: 1mg (6%)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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Jana says
Easy to make and delicious. I also tried it with a store bought tikka masala sauce and it worked perfectly. I had to switch out the parchment paper on the pan for foil as otherwise it burns when under the broiler.
Mariska Ramondino says
Hi Jana, thank you for the rating and I'm so glad you like it. Using another type of sauce you like is a great way to switch things up;) I've never had the parchment paper burning, but thank you for letting the readers know!
Natalia says
Excellent!!!
Mariska Ramondino says
Thank you, Natalia. I am so glad you like it, and thank you for the rating. It's so appreciated!
Jaz says
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.
Mariska Ramondino says
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!!