Sunday, February 3, 2013

Crispy Paleo Wings (Recipe Revisit)

It's Superbowl Sunday, so seemed fitting to revisit my favorite wings recipe. Of course, I only tuned in to watch the Sandy Hooks kids sing, and have now switched off the pigskin (football fanatics, please don't judge!)...

But hey, at least I ate the appropriate food, right? I enjoyed my wings with a side of zucchini fries. Another great recipe that I sometimes crave and always hits the spot.

The key to these wings is the preparation: parboiling, patting dry, baking on a wire rack. If you're concerned about hot sauce and butter not being paleo, feel free to use whatever condiment you want to finish these babies off. I use one without xantham gum or sugar, so I don't sweat the vinegar too much.
Crispy Paleo Oven Chicken Wings

2-3 lbs. chicken wings/pieces
salt
1/3 cup hot sauce
1/4 cup Kerrygold butter or coconut oil

Preheat oven to 450. Bring a large pot of salted water to a boil; drop in chicken and cook for 7-8 minutes.
Remove to wire racks and allow to drip-dry, then pat dry well with paper towels.

Season the chicken with salt and bake for 30 minutes at 450. I chose to put my wire rack right on top of a baking sheet for this step. After 30 minutes, flip chicken and cook for 10 minutes more.

During last 10 minutes of the chicken baking, heat hot sauce and butter or coconut oil in a small saucepan until melted. Pour into a large bowl. Place cooked chicken in bowl and toss to thoroughly coat with sauce. Serve immediately.

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