Sunday, October 14, 2012

Crispy Paleo Kung Pao Chicken Wings

I don't know how to leave well enough alone. The caveman requested Asian chicken wings, asking me to use the technique that yielded the crispiest oven-baked wings I've yet accomplished.

Clearly I could have just prepared the chicken just as I did the last time, then tossed them in an Asian sauce. I even had a sauce in mind, adapting the one I used for last month's Kung Pao Chicken Lettuce Wraps. Easy peasy, right?

Well, I got a little carried away. And while I'm sure the above technique would be simpler but no less tasty, tonight's chicken was pretty much awesome.

I added a seasoned coconut flour/arrowroot coating, which perhaps kept the chicken from getting extra crispy, but added that fried aspect that tastes so good on chicken wings. I was worried that the coconut flour would be a little too dry, but the moisture of the sauce balanced it out.

Since I was feeling ambitious, I also tweaked the sauce a bit, and the result was a nice blend of sweet, tangy and a little zippy. Finger-licking good!
Crispy Kung Pao Chicken Wings

3 lbs. chicken wings/drumsticks
3/4 cup coconut flour
3/4 cup tapioca starch
 3-4 tbs. seasoning (I used Penzey's Bangkok Blend)
salt & pepper
2 eggs, beaten & mixed with 4 tbs. water

2 tbs. coconut oil
4 minced garlic cloves
1 tbs. sriracha
5 tbs. coconut aminos
3 tbs. almond butter
1/4 cup rice wine vinegar
3 tbs. palm sugar
1 tbs. freshly minced ginger
1/2 tsp. Chinese five spice powder
2 tsp. sesame oil

diced green onions, for garnish

Preheat oven to 400. Bring a large pot of salted water to a boil; add chicken and cook for 7-8 minutes. Remove to wire racks placed over baking sheets. Allow to drip dry, then blot with paper towels.

While chicken is par-boiling, combine coconut flour, starch, seasoning, salt and pepper in a shallow dish. Combine eggs and water in a second shallow dish.

After drying chicken, dip in flour, then into the egg wash. Finally dip it in the flour mixture again before placing back on drying rack.

Bake chicken at 400 for 30 minutes, then flip and bake for 10 minutes more.

While chicken is in the oven, prepare sauce:

Melt 2 tbs. coconut oil in a small sauce pot. Add 4 minced garlic cloves, and saute for 1-2 minutes. Then add 1 tbs. sriracha sauce and stir to combine. Remove from heat and pour into a large bowl. Add coconut aminos through sesame oil, stirring to combine.

After chicken is done, dunk in sauce and turn to coat thoroughly. Serve garnished with diced green onions.

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