Paleo Honey-Mustard Chicken Wings with Goji Berry Glaze

Tangy honey-mustard chicken wings are a perfect irresistible snack, hot & spicy with an exotic twist. How about a zesty superfood glaze with turmeric and goji berries? Oh yeah! This tasty sauce will rev your engines! Turmeric is a powerful anti-inflammatory, anti-depressant, anti-cancer, pain reducer, manages blood sugar, and heals the gut. Goji berries are known for high levels of protein, and as a potent anti-oxidant. Goji berries have a pleasing sweet flavor, and when blended will make your glaze a bright orange color.

These superfood wings are oven-baked for 30 – 40 minutes at 350º F, instead of the common high temperatures over 400º F, to conserve nutrients lost in high heat. I prefer oven-baking to avoid the health risks of char-broiling and grilling of foods, which can form heterocyclic amines (HAs), highly carcinogenic compounds. I use organic chicken to skip GMO’s and Monsanto’s Glyphosate, which is found even in non-GMO feed. A superblender (BlendTec or VitaMix) will grind the dried goji berries and make a smoother sauce, however it is not necessary. Any food processor or blender will work fine if you’re patient and don’t mind a few lumps.

While I love honey, beware as it is 100% sugar, with a molecular composition similar to table sugar. Honey is about 45% glucose and 55% fructose, both sugars being metabolic scramblers at the root of our epidemic of diabetes and metabolic disorder. Honey’s glucose will give you a nice big blood sugar spike, just like refined sugar. Fructose stimulates the pancreas to produce insulin, which leads to fat deposits and weight gain – not good. Instead of honey, I use one of the suggested natural non-sugar sweeteners. However I’m giving you the honey quantity in the recipe so you can choose for yourself.  Yield: 15 wings, or about 30 pieces. Serves 8-10 as an appetizer. Serves 4-6 as a main course. Enjoy!

Honey-Mustard Chicken Wings with Goji Berry Glaze



  • 3 lbs. whole organic chicken wings (c. 15 whole wings, or 30 cut pieces)
  • Honey-Mustard Glaze – Oh yeah, it’s thick!
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1/2 medium onion, in coarse chunks
  • 4 cloves garlic, sliced
  • 1 tablespoon mustard powder
  • 1/2 tablespoon unprocessed salt
  • 2 teaspoons turmeric powder
  • 1 tablespoon brown sweetener, such as Just Like Sugar Brown natural chicory root sweetener, or 1/2 tablespoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoon raw honey, or your favorite sweetener.
  • 1 tablespoons apple cider vinegar
  • 1/4 cup dried goji berries
  • Zest of one 1/2 orange
  • 1 tablespoon liquid coconut aminos
  • 1 whole apple, 100 -150 grams


  1. Prepare the wings: Using a sharp knife, cut each wing at each joint to make 3 sections. Set the wing tips aside - I like to use them for broth. Place remaining wings into a large mixing bowl.
  2. In a blender, mix the glaze ingredients very well until smooth. A super-blender (BlendTec or VitaMix) is quickest, however any blender or food processor will do - just be patient. Pour the blended sauce over the wings in the mixing bowl and toss well to coat each piece. Cover the mixing bowl with a plate and refrigerate at least 30 minutes or up to overnight.
  3. Preheat oven to 350° F. Cover two rimmed baking trays with parchment paper.
  4. Remove the chicken from refrigerator and drain excess glaze through a large colander into another container - this will be for basting. Place the chicken wings on the baking trays in rows.
  5. Bake uncovered about 30 - 45 minutes or until chicken is no longer pink inside. Turn pieces over after 20 minutes if you wish, brushing them with glaze. Then bake another 10 to 25 minutes until sizzling and hot.

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