This simple recipe is a nice Paleo version of Southeast Asian-style spicy peanut chicken dishes, using coconut aminos and almond butter in place of the traditional soy sauce and peanut butter. These chicken wings make tasty leftovers as well.
Preheat oven to 190 C.
Line a rimmed baking sheet with parchment paper and spread wings out evenly. Bake for 20 minutes.
Meanwhile, soften almond butter in a small saucepan over medium heat. Stir occasionally.
When soft, stir in hot pepper sauce, coconut aminos, olive oil, and sea salt (if desired). If sauce gets too thick, add a bit of hot water.
After 20 minutes of cooking, remove wings from oven. Turn and brush each wing with sauce. Return to oven for 10 more minutes.
Turn each wing, baste with sauce, and return to oven for 10 additional minutes (or until completely cooked).
Turn over and baste with sauce.
Servings 4
- Amount Per Serving
- Calories 420
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 7g35%
- Cholesterol 0mg
- Sodium 1445mg61%
- Potassium 0mg
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 31g62%
- Vitamin A 8%
- Vitamin C 4%
- Calcium 6%
- Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 190 C.
Line a rimmed baking sheet with parchment paper and spread wings out evenly. Bake for 20 minutes.
Meanwhile, soften almond butter in a small saucepan over medium heat. Stir occasionally.
When soft, stir in hot pepper sauce, coconut aminos, olive oil, and sea salt (if desired). If sauce gets too thick, add a bit of hot water.
After 20 minutes of cooking, remove wings from oven. Turn and brush each wing with sauce. Return to oven for 10 more minutes.
Turn each wing, baste with sauce, and return to oven for 10 additional minutes (or until completely cooked).
Turn over and baste with sauce.