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.
4 servings
- Amount per serving
- Calories420
- % Daily Value *
- Total Fat 29g38%
- Saturated Fat 7g35%
- Cholesterol 0mg
- Sodium 1445mg63%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Total Sugars 1g
- Protein 31g
- Vitamin A 8mcg1%
- Vitamin C 4mg5%
- Calcium 6mg1%
- Iron 12mg67%
- Potassium 0mg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.
