Let’s Make Sweet & Sour Crispy Chicken Wings

Brandi Mackenzie is back with another recipe that’ll make you question how something so flavorful can still be so good for you. Check out her sweet & sour crispy chicken wings!

Ingredients:

Wings:

• 2 pounds Chicken Wings
• 2 tablespoons Expeller Pressed Coconut Oil (flavorless), softened

Sauce:

• 1/4 cup Maple Syrup
• 3 tablespoons Coconut Aminos
• 2 teaspoons Ume Plum Vinegar
• 2 teaspoons Hudson’s Bay spice blend*
• 1 teaspoon Sugar Free Fish Sauce2-3 cloves minced garlic, optional
• 1/4 cup+ XCT Oil or Expeller Pressed Coconut Oil, melted

Instructions: 

1. Pre-heat oven to 450F degrees.
2. Cut wings to separate between forearm and upper arm, leaving tip in tact. Toss in coconut oil and place on parchment lined sheet pan. Cook until crispy, 45-60 minutes.
3. Combine all sauce ingredients, except oil, into a large bowl. Whisk in oil.
4. Transfer sauce to a small sauce pan and bring to a simmer at medium-low heat. Cook for 20 minutes, until reduced to a molasses-thick sauce.
5. Remove from pan and place back in to large bowl.
6. Once wings are crispy, remove from oven. Toss in large bowl, with sauce, while still warm.
7. Serve immediately over greens and eat with your fingers. Enjoy!

*If you avoid seed spices on your Autoimmune Paleo diet, you may substitute this blend with a pinch (about 1/8 teaspoon) of each: garlic powder, onion powder, dried rosemary and dried thyme.