If you have ever been to the United States then I bet you have had Buffalo wings. They are often served as starters or bar food and, more often than not, they’re deep-fried and served with blue cheese dip – delicious, but perhaps not one of the healthiest foods out there! My version, however, is healthy and sacrifices none of the flavour. You really do have to use Frank’s sauce for authenticity but as it contains a few ingredients that aren’t strictly Paleo, keep this for a weekend, or alternatively make up your own Hot Wings Sauce using the recipe.
377 CALORIES | 14G FAT | 8G SATURATES | 2G CARBS | 2G SUGAR | 0.9G SALT | 60G PROTEIN | 1G FIBRE
SERVES 4
4 x 250g skinless chicken breasts, cut into strips
1 tablespoon olive oil
sea salt and freshly ground black pepper
110ml buffalo sauce (Frank’s Hot Wings Sauce is the one to use, or see the Tip)
6 large celery sticks, trimmed and finely sliced
4 spring onions, finely sliced
1. Rub the chicken strips all over with the olive oil and season lightly.
2. Place a large non-stick frying pan over a high heat and cook the chicken for about 3–4 minutes on each side. Add the buffalo sauce, then quickly take off the heat (it will bubble fast and the pepper will hit the air) and toss the pan to evenly coat the chicken.
3. Serve the chicken over the celery and scatter the spring onion on top.
TIP
As with so many shop-bought condiments, Hot Wing’s Sauce doesn’t quite meet the strict Paleo criteria, so here’s a recipe you can make up at home: Melt 3 tablespoons coconut oil in a saucepan over a low heat, then whisk in 3–4 tablespoons Tabasco, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar and lightly season with salt and pepper.
