Paleo Almond Butter Chicken Wings Recipe 42

PALEO ALMOND BUTTER CHICKEN WINGS RECIPE - (4.2/5)

Paleo Almond butter chicken wings Recipe - (4.2/5) image

Provided by mack

Number Of Ingredients 10

Ingredients

2 cups smooth almond butter
1/4-1/2 agave nector/organic honey
8 cloves garlic, minced
Zest of 1 Lime
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2-1/3 cup fish sauce
1/2 cup water
Juice of 2 limes
24 wings

Steps:

For the almond butter chicken wing marinade: Put almond butter, agave, garlic, lime zest, cayenne pepper, black pepper, fish sauce, water, and lime juice in a large bowl, stir to incorporate and reserve. For the almond butter chicken wings: Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the almond butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours. Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper. Put the wings on a tray and bake in the oven, turning them over half way through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes.

PALEO BONELESS CHICKEN WINGS

Paleo Boneless Chicken Wings image

I was laughing to myself while making these because there is really no such thing as a boneless chicken wing. But we are using the same method and using boneless chicken. I love chicken wings and so do millions of others but when entertaining at home, I don't like to make them because of the mess. The bones that we need to discard, the big pan to fry the wings in, and of course all of the sticky fingers! My Paleo boneless chicken recipe is not only healthy and easy to make but just pop in toothpicks and there won't be any sticky marks in your house. I hope you enjoy my version!

Provided by Cindy Anschutz Barbieri

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 42m

Yield 8

Number Of Ingredients 17

Ingredients

1 ¼ cups tapioca starch
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 pounds skinless, boneless chicken breasts, cut into cubes
2 tablespoons coconut oil, or more as needed
1 tablespoon unsalted butter, or more as needed
1 clove garlic, minced
1 teaspoon freshly grated ginger
½ cup coconut aminos
¼ cup raw honey
2 teaspoons sriracha sauce, or more to taste
2 scallions, thinly sliced
1 teaspoon sesame oil
toothpicks

Steps:

Mix tapioca starch, salt, pepper, garlic powder, cayenne pepper, and paprika together in a large bowl with a fork. Add chicken cubes; toss with your hands until coated on all sides.
Heat coconut oil and butter in a large skillet over medium-high heat until melted and hot. Add some of the chicken cubes using tongs; cook until browned, about 2 minutes per side. Transfer to a plate lined with paper towels. Repeat with remaining chicken, heating up more coconut oil and butter as needed.
Reduce heat to medium and whisk garlic and ginger into the grease in the skillet. Whisk in coconut aminos, honey, and sriracha sauce. Simmer over low heat until flavors combine, about 5 minutes. Stir in chicken; cook until sauce thickens and coats chicken, 5 to 7 minutes.
Garnish chicken with scallions and sesame oil; serve on toothpicks.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 33.7 g, Cholesterol 73 mg, Fat 9.2 g, Fiber 0.4 g, Protein 25.8 g, SaturatedFat 4.9 g, Sodium 1071.8 mg, Sugar 8.9 g

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