I’m almost hesitant to write this post because I fear that I may never post anything as delicious on this blog ever again.
My boyfriend and I LOVE chicken wings. We could probably eat them everyday and live a happy life. Therefore, the hunt for paleo-friendly chicken wings started as soon as I got on paleo. I wasn’t surprised to find a plethora of wing recipes, but honestly, none of them really sounded that great to me…until I found this one. People. You must make this recipe. It’s. so. darn. good. We loved it so much that I actually made it two nights in a row. We had no leftovers and that was absolutely unacceptable! The only downside of this recipe is that it takes about 3 hours to make. Luckily, the steps are very simple, but of course, that’s a bit time consuming. However, the fact that it takes a while to make may prevent us from eating this everyday, which is good since we need to reach our daily 6-9 cup veggie quota! I can’t wait to be invited to a football party, these will be our contribution . Mmmm. I hope you enjoy this recipe as much as we did.
- 24 chicken wings (12 wings, 12 drumsticks)
- 8 tbsp hot sauce (I used Cholula since it has no sugar and the perfect amount of heat)
- 6 tbsp of coconut oil (or ghee/healthy non-dairy fat)
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
Defrost the wings. If you buy them in large quantities from places like Costco, you can take the wings you want to cook out, put them in a microwaveable safe bowl, cover the bowl with plastic wrap, and defrost them in the microwave. Check on the wings about halfway through and toss them in the bowl so that they are evenly defrosted (It would be best to defrost them in the fridge, but I know that’s not always an option).
Next, you need to steam the wings. To do this, I put about one inch of water in a large pot and brought it to a boil. Once boiling, I placed a metal colander on top of the pot with the wings inside. Reduce the heat a little, but not too much, it should still be a rolling simmer. Place a lid on top of the colander (this will not be airtight, but is sufficient). Steam the wings for 20 minutes, tossing them halfway through to make sure everything is cooked evenly.
Once steamed, place the wings on an oven-safe wire rack on top of a baking sheet. Make sure the wings are evenly spread apart and not touching. Place the sheet in the refrigerator for one hour to chill. This allows the wings to get crispy later.
Preheat the oven to 450. Place the chilled wings in the oven and bake for 40 minutes, turning over with tongs halfway through baking.
While the wings are cooking, create the sauces. For the wing sauce, whisk the hot sauce, coconut oil, lemon juice, vinegar, paprika, and garlic powder together in a large tupperware. I did not find it necessary to add salt or pepper, but feel free to do so if you wish. Once the wings are cooked, place them in the tupperware, put the lid on, and toss the sauce so the wings are evenly coated. When plating the wings, pour the remaining sauce over the top of them.
Serve the wings with some celery, carrots, and of course, paleo ranch which can be found here. For the ranch, please note that you can adjust the consistency to your liking (more coconut milk/cream, spices, etc.). I like to make the ranch thicker for this recipe since it’s better for dipping. If you aren’t a ranch fan, these are also excellent on their own.
Source: Primal Bites