These Peach Ginger Chicken Wings are quick, easy and flavorful, AIP, paleo and Whole30 compliant. They’re a great way to use fresh or frozen peaches and a real crowd pleaser.
I can’t get enough of fresh summer peaches right now! This AIP, paleo and Whole30 recipe is quick and easy and packs a ton of flavour from the fresh peaches, ginger and lime juice. What’s even better? There are very limited dishes involved as everything gets thrown into the food processor and pulsed into a marinade. If you don’t have access to fresh peaches right now, frozen peaches work well in this recipe too.
Besides chicken, to make these Peach Ginger Chicken Wings, you’ll need:
- fresh ginger – this adds a delicious kick of zestiness
- one very ripe peach – this recipe has no additional sweetener so you want to ensure that your peach is really ripe and sweet. (frozen peaches work as well)
- lime juice – freshly squeezed
- coconut aminos – this adds some additional flavour
- olive oil, sea salt, garlic powder and onion powder
Toss the above ingredients into a food processor and pulse until combined into a thick, smooth marinade. Pour the marinade over the wings and let them sit for at least 30 minutes to soak up the goodness. If you have more time to let them marinate, I’d recommend it!
FAQs
Can I make these without a grill?
If you don’t have a grill, you can also make these Chicken Wings on the stovetop using a cast iron or a grill pan. Use a high-heat oil like avocado or coconut oil and heat the pan on medium-high. Cook the wings 8-10 minutes per side or until juices run clear.
What else can I use this sauce with?
Thin this sauce out with some additional olive oil for an absolutely delicious salad dressing! Trust me, it’s a winner!
Looking for more AIP/paleo peachy recipes? Try my:
- Peach Thyme Galette
- Creamy Peach Green Smoothie
- Easy No Churn Peach Ice Cream/Sherbet
If you try these Peach Ginger Chicken Wings, I would love it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Peach Ginger Chicken Wings (AIP, paleo, Whole30)
- Total Time: 1 hour
- Yield: 3–4 servings 1x
Description
These Peach Ginger Chicken Wings are quick, flavorful and easy and make great use of delicious summer peaches. These wings are AIP, paleo and Whole30 compliant.
Ingredients
- 1 inch piece of ginger
- 1 large very ripe peach
- juice of 1/2 a lime
- 1/4 cup coconut aminos
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 TBSP extra virgin olive oil
- 1 lb chicken wings
Instructions
- Add all ingredients to a food processor besides chicken wings, and pulse until combined into a marinade.
- In a large freezer bag or bowl, pour 3/4 of the marinade over the chicken wings and coat them evenly. Allow to marinate for at least 30 minutes or overnight in the fridge.
- Preheat your grill to medium heat and cook 6-7 minutes on each side, basting with remaining marinade halfway through or reserve additional unused marinade as a dipping sauce.
- Serve warm with desired garnishes (e.g. cilantro, lime and red onions (optional))
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Any recommendations on sides for this dish? Looking forward to trying this!
Any of my pasta salads would work well here, as would my herbed vegan sweet potato salad, and really any bright summer salad!
These wings are truly divine. I originally made them for a friend who was following an AIP diet post-surgery, and they were so good, that I decided to make them for me and my husband (we are not
on an AIP diet). Thank you for this fantastic recipe!
Finally! A healthy wings recipe I love! Grilling is key. Great crisp and caramelization. Goes fantastic with herbed vegan potato salad from this same site.
Thank you Keena, and thanks for taking the time to leave these reviews. It’s much appreciated!
Just made this with our Traeger and YUMMY. My husband couldn’t stop talking about them lol.
This was absolutely amazing, I am the only one at home on AIP and although I made a generous quantity, there were no leftovers 🙂
Thank you so much for sharing this!
Thank you so much for your review. So glad you enjoyed it!
So so good!! I cooked these in a smoker & then finished them off in the air fryer for some added crispiness. Do not miss the basting step! The layers of sticky finger licking sauce are amazing.
I just harvested some nectarines from my garden, I know it’s not peach but I’d say it’s close enough so will try to make the marinade from them. Hopefully it will work 🙂
That sauce is incredible!!!! I made my wings in my convection oven with some sweet potato fries. The wings were so good. Like some one else said, I could eat that sauce by the spoonful.
Hehe thank you and thanks for your review!
This recipe is bangin’! We’ve been on AIP with reintros for years. Like those on a SAD diet, we also found ourselves in a rut, making a few main dishes and soups over and over. This morning, I went looking for fresh ideas, and found this.
One quick taste of the marinade is all you need to know this is going to be a hit! We added a touch of white pepper (reintro), and I swapped avocado oil for the olive, because it’s my preference.
This sauce would be good with pork, and I think it would even work on burgers! Well done, my friend. Pinned, and shared to my Facebook wellness group!
Thanks so much for taking the time to leave this review and for sharing, Katie. I’m so glad you enjoyed!!!
This was wonderful, thank you for the recipe! I didn’t have chicken wings on hand when I made it so instead marinated a whole chicken in the peach / ginger / lime / coconut amino mixture and after cooking it in a pressure cooker I reduced the marinade and chicken juices on the stovetop while I crisped up the skin of the chicken with an air fryer lid. My partner and I loved the reduction as a sauce for the leftovers which we made as ‘tacos.’
This is another winner. First of all, I could eat the marinade with a spoon it’s so good. I don’t have a BBQ so I fried them in a cast iron skillet and then broiled them in the oven. They came out great. Just don’t be like me and add too much of the liquid to the pan.