Nom nom paleo chicken wings recipes - Appetizers

Author: Melissa Suttles

These tangy and zesty Chili Lime Chicken Wings are a Whole30-friendly party food that is perfect for game day! These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day.

Asian Sticky Wings (Paleo, Whole30, Gluten Free)
Chili Lime Chicken Wings
Baked Buffalo Cauliflower (Air Fryer Option)
My Sister's Phenomenal Grilled Green Chicken

Asian Sticky Wings (Paleo, Whole30, Gluten Free)

These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day. With this simple recipe, you’ll get a big batch of healthy finger-licking sticky wings out of your oven or air fryer—and they’re gluten-free and Whole30-friendly to boot!
Provided by: Michelle Tam
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Asian
Number of ingredients: 12

Ingredients:

1 tablespoon cream of tartar
2 teaspoons Diamond Crystal kosher salt
1½ teaspoons baking soda
1½ teaspoons arrowroot starch (or tapioca starch)
4 pounds chicken wings (cut into drumettes and flats)
½ cup coconut aminos
2 tablespoons honey (or 3 tablespoons peach, plum, or apricot jam sweetened only with fruit juice (for Whole30))
1 tablespoon Whole30 Sriracha (or Tabasco sauce)
3 garlic cloves (minced)
1 teaspoon arrowroot starch ( or tapioca starch (optional))
2 tablespoons toasted sesame seeds
1 scallion (thinly sliced on the bias)

Nutrition:

How to cook:

Heat the oven to 400°F on convection mode or 425°F on standard mode with a rack in the upper middle position and another in the lower middle position.
Combine the flour mixture
In a small bowl, mix together cream of tartar, kosher salt, baking soda, and arrowroot starch to make grain-free and paleo baking powder.
Season the chicken wings
Pat the wings dry with a paper towel and place them in a large bowl. Pour the flour mixture on top and toss well to combine.
Place the chicken on wire racks
Arrange the chicken wings on two greased wire racks set in two rimmed baking sheets.
Bake the wings
Place the tray of wings on each rack in the oven and bake for 20 minutes.
Rearrange the trays at the midway point
Then, flip each chicken wing over and swap the top tray with the bottom one.
Finish baking the chicken wings
Bake for another 20 to 25 minutes or until the skin is crisp and golden. You may need to switch the pans again if the top one is browning too quickly.
Make the sauce
While the wings are baking, make the sauce! Add the coconut aminos, honey, sriracha, and minced garlic to a small saucepan and cook on high heat until boiling.
Simmer sauce
Lower the heat to simmer the sauce, stirring occasionally, for 8 to 10 minutes or until slightly thickened and reduced.
Thicken the sauce
Want a thicker sauce? Add an arrowroot starch slurry! Mix a teaspoon of arrowroot starch with an equal amount of water in a small bowl to make a slurry. Stir the slurry into the sauce until thickened. Then, remove the saucepan from the heat.
Toss the crispy wings in the sauce
Transfer the sauce to a large mixing bowl and add the crispy baked wings. Toss the wings with the sauce.
Garnish the wings
Top with sesame seeds and scallions and serve immediately!

Notes: Chinese Chicken Wings (Whole30, Gluten Free), Ingredients ; ¾ cup All-Purpose Stir-Fry Sauce ; 1 tablespoon Whole30 Sriracha ; 3 pounds chicken wings ; 1 tablespoon toasted sesame seeds ; 2 scallions thinly

Tags:

baked buffalo cauliflower air fryer option sisters phenomenal grilled green chicken nom nom paleo chicken wings buffalo cauliflower air fryer option

Chili Lime Chicken Wings

These tangy and zesty Chili Lime Chicken Wings are a Whole30-friendly party food that is perfect for game day!
Provided by: Michelle Tam
Total time: 105 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: Thai
Number of ingredients: 12

Ingredients:

½ medium onion (roughly chopped)
2 jalapeno peppers (or 1 serrano pepper, ribs and seeds removed)
3 garlic cloves (peeled)
½ cup cilantro (tightly packed)
Freshly ground pepper
Zest from 2 limes
¼ cup lime juice
2 tablespoons Paleo-friendly fish sauce
2 tablespoons coconut aminos
6 pounds chicken wings and/or drumsticks
1-2 tablespoons melted fat of choice
4 limes (cut into wedges)

Nutrition:

How to cook:

Toss the onion, peppers, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut aminos into a blender, and blitz everything together until a bright green purée is formed.
Place the chicken wings in a large bowl, and add the marinade. Mix well with your hands.
Marinate the chicken in the fridge for at least 30 minutes and up to 12 hours. Don’t marinate the wings longer than 12 hours because the acid will make the meat mushy.
Take the wings out of the refrigerator 30 minutes before you intend to cook them.
You can cook these chicken wings either in the oven or – if you can stand the chilly weather outside – on your backyard grill.
Want to stay indoors? Arrange a rack in the middle of the oven and preheat it to 400°F on convection roast (or 425°F on the regular setting). Line a rimmed baking sheet with foil, and place a wire rack on top. Then, arrange the wings on the greased wire rack, and roast ‘em for 30 minutes (flipping midway) or until the wings turn golden brown.
If you’re grilling the chicken wings, first use long-handled tongs to grease the cooking grate with a wad of paper towels dipped in melted fat. Then, cook the wings over medium-hot coals (or with gas grill burners set to medium) for about 15 minutes, turning once, until the fat has rendered and the skin turns crisp and golden.
Serve with lime wedges, and let the feeding frenzy commence.

Notes: Magic Wings - Nom Nom Paleo®, These Whole30-friendly Magic Wings are lip-smacking good and so simple to make! These savory chicken wings are perfect for game day or any

Baked Buffalo Cauliflower (Air Fryer Option)

Looking for a healthy and delicious twist on buffalo wings? Make my crunchy and spicy baked buffalo cauliflower in the oven or air fryer! No one at your Super Bowl party will guess that these tasty bites are paleo, Whole30, vegetarian, and gluten-free!
Provided by: Michelle Tam
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

2 large egg whites
½ cup arrowroot powder (or tapioca starch)
1 teaspoon garlic powder
¾ teaspoon Diamond Crystal kosher salt
1 large cauliflower ((about 2½ pounds), cut into uniform-sized florets)
¼ cup ghee (or coconut oil)
½ cup cayenne pepper sauce
1½ tablespoons apple juice
1 tablespoon freshly squeezed lemon juice

Nutrition:

How to cook:

Heat the oven to 400°F on convection mode, with the rack in the middle. No convection mode? Heat to 425°F and rotate the tray of cauliflower more frequently during the cooking process.
Whisk egg whites
In a large bowl, whisk the egg whites until frothy.
Make the paleo and gluten-free batter
Add the arrowroot powder, garlic powder, and salt. Continue whisking until a smooth, sticky batter forms.
Toss the cauliflower in the batter
Dump the cauliflower into the batter, toss with your hands to coat well.
Place the battered florets on a wire rack
Shake off the excess batter. Place the florets in a well-greased wire rack placed on a rimmed baking sheet.
Bake the florets until crispy
Bake for 20 minutes. Flip the florets over, and rotate the tray. Continue cooking for 15 to 20 minutes more or until golden brown and crispy.
Air fryer instructions
Cooking in an air fryer? Spray the air fryer basket with cooking spray. Add half the battered cauliflower to the basket, spray the florets with cooking spray, and air fry at 400°F for 18 to 20 minutes, tossing the florets every 8 minutes, until the florets are crispy and brown. Repeat with the second batch.
Make the buffalo sauce
Time to make the buffalo sauce! While the florets are baking or air frying, melt the ghee or coconut oil in a small saucepan over low heat. Whisk in the hot sauce, apple juice, and lemon juice. Remove the pan from the heat.
Toss the baked cauliflower in the buffalo sauce
When the florets are finished cooking, toss with the sauce.
Serve with celery and carrot sticks and a dairy-free ranch if desired!

Notes: Asian Sticky Wings (Paleo, Whole30, Gluten Free), Asian Sticky Wings (Paleo, Whole30, Gluten Free) (Nom Nom Paleo). These paleo Asian Sticky Wings are crispy, sweet, spicy,

My Sister's Phenomenal Grilled Green Chicken

This zingy, herby green Paleo marinade is downright magical because it transforms chicken into the best dang dish you've ever eaten.
Provided by: Michelle Tam
Total time: 115 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Southeast Asian
Number of ingredients: 13

Ingredients:

1 medium sweet onion (peeled and coarsely chopped (about 1 cup))
1 cup packed cilantro leaves and stems
1¼ cups packed basil leaves
¼ cup packed mint leaves
¼ cup Red Boat Fish Sauce
3 peeled garlic cloves
zest from 1 lime
plenty ground black pepper
1 teaspoon Aleppo pepper
2 tablespoons apple juice (or 1 teaspoon maple syrup if you’re not on a Whole30)
Diamond Crystal kosher salt
3 pounds chicken drumsticks or thighs
3 limes (optional)

Nutrition:

How to cook:

Gather the ingredients, and make the marinade by adding the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice to a high powered blender.
Purée until smooth. Taste for seasoning and add salt to taste. This is a marinade, so feel free to be a bit more heavy-handed with the salt than you normally would if using this as a sauce.
Place the chicken in a gallon-sized food-safe zipper bag, and pour the marinade over it. Rub the chicken through the bag to make sure the marinade is well distributed. Seal the bag and marinate the chicken overnight in the fridge for at least one hour and up to one day. About an hour before you’re ready to grill, take the chicken out of the fridge.
No grill? No problem—you can roast the chicken in the oven by roasting on a wire rack for 35-45 minutes at 400°F. If you’re using thighs instead of drumsticks, start with the chicken skin-side down, and flip it skin-side up at the 20 minute mark.
Personally, I prefer making Green Chicken on the grill. Set the grill to high, and place the chicken on the grates. Then, immediately decrease the heat to low.
Grill the chicken for approximately 25 minutes (or until the internal temperature reaches 165°F), turning every 5-7 minutes. Be patient: Don’t go and flip the bird (legs, that is) before they naturally release from the grill surface—otherwise, you’ll leave a lot of tasty, crispy, marinated skin stuck on the grates!
Serve the chicken with lime wedges.

Notes: Asian Sticky Wings (Paleo, Whole30, Gluten Free), Asian Sticky Wings (Paleo, Whole30, Gluten Free) - Nom Nom Paleo ; Meat. 4 lbs Chicken wings ; Produce. 3 Garlic cloves. 1 Scallion ; Condiments