Thursday, January 27, 2011

Paleo Chicken Wings

This recipe takes some planning since the wings need to be refrigerated prior to baking to ensure a nice crust. The original recipe calls for deep frying, which is a land I prefer not to venture into. I baked mine and liked the crispy crust that resulted. For you purists, you can simply dip these wings in hot sauce or Paleo ranch dressing. I like my sauce mixed with grass-fed butter. Serve with the traditional accompaniments of celery and carrots and see how quickly these disappear. Delicious!

Adapted from

1-1/2 cup almond flour
3/4 tsp paprika
3/4 tsp cayenne
3/4 tsp sea salt
1/2 cup coconut milk
8 chicken wings (1 package or about 1.5 pounds)
1/2 cup grass-fed butter
1/2 cup hot sauce
1 tsp minced fresh garlic
dash freshly ground black pepper
paleo ranch dressing

  1. In a medium glass baking dish or rimmed plate, combine flour, paprika, cayenne, and salt.
  2. Place coconut milk in a small bowl. One by one, dip each chicken wing in coconut milk.
  3. Dredge dipped wings in flour mixture and transfer to a baking sheet. Cover and refrigerate 60 to 90 minutes.
  4. Preheat oven to 375 degrees F.
  5. Bake for 45 minutes.
  6. Drizzle with 1/2 butter mixture.
  7. Bake an additional 10 minutes.
  8. Remove from oven. Use the remaining sauce for dipping. Serve with celery, carrots, and paleo ranch dressing.

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