Friday, October 4, 2013

Crispy Paleo Chicken Wings (Recipe Revisit)


Tonight's dinner has definitely been one of those recipes that's seemed to resonant with readers. I've seen it shared on other pages, and have received a ton of feedback both within comments and off-site emails.

I think the appeal lies in the fact that crispy chicken wings are fun! A finger food that's often included in tailgates, picnics and parties. It's always nice to be able to enjoy traditional "fun" food while sticking to a paleo lifestyle.

I'm revisiting the recipe for a couple of reasons. First, if you haven't stumbled upon the post/recipe before, I'd love for you to try it out! These babies are worth a nod for taste alone. I wanted to also address, though, a couple of issues and comments I've had from readers about the prep.

While I do include grass-fed butter in my diet, I realize that some people either choose to avoid it or simply can't eat it. I made tonight's wings with coconut oil just to show that the end result is just as crisp and delicious.

Second, hot sauce is another polarizing ingredient. The brand I use (Louisiana) contains only peppers, vinegar and salt. While some hot sauces contain guar gum, most are pretty clean. If you're concerned, though, you can pretty much use ANY sauce to coat your wings.

Tonight I used homemade BBQ sauce, thanks to the last bit of homemade beasty bbq sauce (thanks again, Civilized Caveman!) I had on hand.

The wings were every bit as delicious as they've been in the past, with both the cave man and his son devouring them with the utmost in praise.

So have fun with this one... the key is the technique more than the ingredients! If you're good with butter and hot sauce, enjoy a more traditional wing. Or experiment with what sauce works best for you (and please share if you do!)


Crispy Paleo Chicken Wings (Recipe Revisit)

2-3 lbs. chicken wings/pieces
salt
1/3 cup hot sauce, homemade bbq sauce, or other sauce of your choice
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 chicken to wire racks and allow to drip-dry, then pat well with paper towels.

Season chicken with salt and bake for 30 minutes at 450. I suggest placing the wire rack on top of a baking sheet rather than transferring the chicken to the sheet. After 30 minutes, flip the chicken and bake it for 10 minutes more.

During the last 10 minutes of the chicken cooking, heat sauce and butter or oil in a small saucepan, until melted. Pour this mixture into a large bowl and place cooked chicken in bowl. Toss to thoroughly coat with the sauce and serve immediately (though they're good cold, too!)


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