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Paleo Boneless Chicken Wings

Paleo Boneless Chicken Wings

Cindy Anschutz Barbieri

"I was laughing to myself while making these because there is really no such thing as a boneless chicken wing. But we are using the same method and using boneless chicken. I love chicken wings and so do millions of others but when entertaining at home, I don't like to make them because of the mess. The bones that we need to discard, the big pan to fry the wings in, and of course all of the sticky fingers! My Paleo boneless chicken recipe is not only healthy and easy to make but just pop in toothpicks and there won't be any sticky marks in your house. I hope you enjoy my version!"
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42 m servings 327 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1072 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix tapioca starch, salt, pepper, garlic powder, cayenne pepper, and paprika together in a large bowl with a fork. Add chicken cubes; toss with your hands until coated on all sides.
  2. Heat coconut oil and butter in a large skillet over medium-high heat until melted and hot. Add some of the chicken cubes using tongs; cook until browned, about 2 minutes per side. Transfer to a plate lined with paper towels. Repeat with remaining chicken, heating up more coconut oil and butter as needed.
  3. Reduce heat to medium and whisk garlic and ginger into the grease in the skillet. Whisk in coconut aminos, honey, and sriracha sauce. Simmer over low heat until flavors combine, about 5 minutes. Stir in chicken; cook until sauce thickens and coats chicken, 5 to 7 minutes.
  4. Garnish chicken with scallions and sesame oil; serve on toothpicks.


  • Cook's Note:
  • If there's no grease left in the skillet after cooking the chicken, add 2 tablespoons coconut oil before proceeding with step 3.

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To make things easy, drop the chicken coating ingredients into a gallon ziplock bag, zip and give it a shake. Drop all of the cubed chicken in and do the same. I don't do paleo but thought this ...

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