Paleo Wild Wings
These juicy, succulent wings are sure to make you sweat; the crunchy skin of each wing is packed with layers of fiery flavor! The process of steaming and refrigerating the wings before baking actually draws out the moisture from the skin, creating a crispier layer of skin and juicier meat.
Serves 3–6
12 chicken wings
1⁄2 teaspoon each of salt, pepper, garlic powder, and cayenne pepper, combined
1⁄2 cup Frank’s Red Hot sauce
1⁄4 cup raw organic honey
1⁄4 cup spicy mustard
2 tablespoons clarified butter
3–6 celery sticks
3–6 carrot sticks
- Preheat the oven to 425°F.
- Steam wings in a double boiler for 10 minutes. (This trick partially cooks the wings.) Remove from boiler and place neatly on a flat roasting rack on a large baking sheet. Pat dry with a paper towel and refrigerate for 1 hour.
- Sprinkle the salt, pepper, garlic powder, and cayenne pepper mixture over all of the wings, then bake for 20 minutes, flipping wings over halfway through.
- While the wings are baking, combine hot sauce, honey, spicy mustard, and clarified butter in a small sauce pot on medium heat. Whisk until all ingredients are combined and smooth.
- Remove wings from oven and use a basting brush to coat wings with the hot sauce mixture. Serve hot alongside celery and carrot sticks.
