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Thai Sticky Chicken Wings – paleo recipe
Stav Kogan

Thai Sticky Chicken Wings

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lbs chicken wings
  • 1/4 cup rice vinegar
  • 3 tbsp tomato paste
  • 1/4 tsp 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 tbsp coconut aminos
  • 1 tbsp coconut oil

Method
 

  1. Preheat oven to 325F.
  2. Pat chicken wings dry using paper towels.
  3. Season with sea salt and black pepper.
  4. In a medium-sized mixing bowl combine rice vinegar, tomato paste, ground chipotle, coconut milk, minced garlic, lime juice, almond butter and coconut aminos.
  5. Heat coconut oil in a 10-inch oven-safe skillet, over medium heat. (I prefer my cast-iron skillet.)
  6. Sear chicken wings for 3-5 minutes per side and transfer to a plate.
  7. Add sauce mixture to the pan and bring to a boil.
  8. Let simmer for 1-2 minutes before returning wings to the pan. Spoon sauce over the wings.
  9. Transfer the skillet to the oven and bake for 45 minutes or until the chicken registers 160F using a meat thermometer.
  10. Transfer the wings to a plate, spoon the sauce on top, garnish with fresh green onions and serve.
  11. Enjoy!

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