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 hot sauce mixed with grass-fed butter. Serve with the traditional accompaniments of celery and carrots and see how quickly these disappear. Delicious!
Adapted from allrecipes.com.
- almond meal or flour - 1 1/2 cups
- paprika - 3/4 tsp
- ground cayenne pepper - 3/4 tsp
- sea salt - 3/4 tsp
- unsweetened full-fat coconut milk - 1/2 cup
- chicken wings - 8 (about 1 1/2 pounds), separated
- pastured butter - 1/2 cup
- hot sauce (Frank's Original) - 1/2 cup
- fresh garlic - 1 tsp, minced
- freshly ground black pepper - dash
- celery -
- carrots -
- paleo ranch dressing -
- In a medium glass baking dish or rimmed plate, combine flour, paprika, cayenne, and salt.
- Place coconut milk in a small bowl. One by one, dip each chicken wing in coconut milk.
- Dredge dipped wings in flour mixture and transfer to a baking sheet. Cover and refrigerate 60 to 90 minutes.
- Preheat oven to 375ºF.
- Bake for 45 minutes.
- Drizzle with 1/2 butter mixture.
- Bake an additional 10 minutes.
- Remove from oven. Use the remaining sauce for dipping. Serve with celery, carrots, and paleo ranch dressing.