This simple recipe is a nice Paleo version of Southeast Asian-style spicy peanut chicken dishes, using coconut aminos (available online) and almond butter in place of the traditional soy sauce and peanut butter. These chicken wings make tasty leftovers as well.
|1/4||cup(s)||hot pepper sauce, (with no added sugar or preservatives; may use 2 Tbs tomato paste and an additional 2 Tbs of olive oil as a milder alternative)|
|4||tablespoon(s)||coconut aminos, (tastes like soy sauce)|
|1/4||teaspoon(s)||sea salt, (optional)|
- Preheat oven to 375 F.
- 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.