Serves 2-3 humans
Ingredients
1 1/2 lbs chicken wings
coarse ground sea salt, to taste
coarse ground black pepper, to taste
1/4 cup rice vinegar
3 tablespoons tomato paste
1/4 teaspoon ground red chipotle
1/2 cup canned unsweetened full fat organic coconut milk
5 garlic cloves, minced
1 lime, juiced
1 heaping tablespoon almond butter
1/2 tablespoon coconut aminos
1 tablespoon coconut oil
fresh green onions, chopped
Instructions
Preheat oven to 325F.
Pat chicken wings dry using paper towels. Season with sea salt and black pepper.
In a medium-sized mixing bowl combine rice vinegar, tomato paste, ground chipotle, coconut milk, minced garlic, lime juice, almond butter and coconut aminos.
Heat coconut oil in a 10-inch oven-safe skillet, over medium heat. (I prefer my cast-iron skillet.)
Sear chicken wings for 3-5 minutes per side and transfer to a plate. Add sauce mixture to the pan and bring to a boil.
Let simmer for 1-2 minutes before returning wings to the pan. Spoon sauce over the wings.
Transfer the skillet to the oven and bake for 45 minutes or until the chicken registers 160F using a meat thermometer.
Transfer the wings to a plate, spoon the sauce on top, garnish with fresh green onions and serve.
Enjoy!
