Paleo Almond Butter Chicken Wings Recipe 425

PALEO BONELESS CHICKEN WINGS

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.

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

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.

THAI STICKY CHICKEN FINGERS RECIPE - (4.2/5)

Steps:

• Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.