Paleo Recipes for Modern Day Cavemen

Sweet and Spicy Chicken Wings

As Summer winds down and Fall approaches, I’m getting a liiiiittle excited. Ok fine – I’m getting majorly excited.  I’m not thinking of the beautiful change in seasons coming up or the autumnal colors that are about to surround me.  I’m thinking about Peyton Manning and his awesome commercials. I’m thinking of Tom Brady and wondering if he’ll be affected by being Gisele’s baby daddy.  That’s right folks – FOOTBALL SEASON!!!

I was watching Hard Knocks a few days ago and thinking this is the best show on television. This is what makes reality tv amazing.  The show pulls at your heart strings. It makes you laugh, it makes you cry, it makes you feel glad that you’re sitting comfortably on the couch watching these guys while they work their butt off only to tear their achilles tendon (Ropati Pitoitua – you are my hero. I touch my healthy earlobe and it feels tender. You tear your achilles and it looks like you’re about to take a nap).  You don’t even have to be an avid football fan to watch – so hop to it and get on board the Hard Knocks Train.

When I think of football season, I also think of food and lots of it. This will be my first football season eating paleo so I was trying to think of snack-attizers to keep my non-paleo friends happy during kickoff. This recipe is inspired by my Mom who often makes a version of these wings. They’re sweet, spicy, delicious and easy to make.

Makes 4-6 servings
3 pounds of chicken wings
1 cup of chestnut flour
1/2 cup of walnut oil (or your favorite oil for frying)
1 tablespoon minced garlic
1/2 cup orange juice
1 tablespoon fish sauce
1 tablespoon vinegar (I put on my paleo approved list in very small doses)
2 tablespoons water
1 tablespoon Sriracha sauce (optional if you don’t want the heat).
salt and pepper
1 green onion (thinly sliced)

Rinse chicken wings under cool water and pat dry.  In a large frying pan, pour in your walnut oil and put on high heat.

In a large bowl, mix your chicken wings and 3/4 cup of your chestnut flour.  Coat all of the wings with the flour so that they can fry up evenly.  (Chef’s Note – this is the first time I tried chestnut flour.  It’s slightly sweeter than other nut flours and used commonly in desserts as an alternative to all-purpose flour.  I absolutely loved the flavor that came out of it and will use again for other crusts that need a slightly sweet kick.)  Once your wings are evenly coated with the flour, add them to the hot frying pan.  Fry on each side for about 7-10 minutes until cooked through or until golden brown and crispy.

For the sweet and spicy sauce, in a small sauce pan combine the orange juice, fish sauce, vinegar, water, Sriracha sauce, minced garlic and water.  Stir evenly and add a little salt and pepper. Stir on medium/high heat and add your remaining bit of chestnut flour. This will thicken the sauce a little bit (and is a great substitute for corn starch as a thickening agent). Stir frequently.

Once your wings are done frying on both sides and are crispy, golden brown – add your sauce and reduce heat to low. The sauce will look a bit watery once you pour it in but will thicken up nicely with the heat. Mix the wings so that all of them are coated with the sauce and stir for 2-3 minutes.  Place wings in a serving dish and top with sliced green onions. Best served immediately. Enjoy!

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One thought on “Sweet and Spicy Chicken Wings

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