After not eating the best on our recent vacation, I was really looking forward to getting back into our healthy clean eating habits again. It’s only been a couple days and thankfully my body is already starting to feel like itself again.
I love what kale does for my body so when I found this recipe at ifoodreal.com, I knew it had to be made STAT! I made my tweaks and chowed down. This is now my new favorite summer salad. Vegan, gluten free and absolutely paleo optional just by omitting the sliced almonds.
I used baby kale mixed with the mixed greens to cut the bitterness that kale can have at times. Massaging olive oil into the leaves and using sweet fruit completely wiped out any bitterness too. I added a small handful of shredded carrots just because I had some leftover in the fridge so if you have random veggies that you don’t want to go to waste, throw them in too.
When I found this recipe at Stupid Easy Paleo, I had to make them. I could eat wings every day but don’t because they are usually so breaded and fatty that I can’t justify it. I have never made them myself but that’s all about to change. This recipe is going to get a LOT of air time! It was well worth the steps. These rock!
There are several reasons why I love this recipe. It’s paleo, gluten-free, full of orange/ginger flavor and have a nice spicy kick. I love a spicy kick! Really tasty.
You can control the amount of spice. I used a large (about 5 inches long) jalapeno, removed the pith and seeds, diced it small and it provided a medium/hot heat. If you want a LOT of heat, leave the pith and seeds in when dicing. If you want a very mild heat, use a small pepper (about 3 inches long or smaller) and remove pith and seeds.
I’m sure this won’t be my first wing recipe, especially with grilling season coming. I can’t wait for grilling season! Chow.
1½ tablespoons coconut aminos (can sub with soy sauce)
1 serrano pepper or a medium jalapeno pepper, diced very small (optional)
¼ teaspoon sea salt
1 teaspoon grated fresh ginger (a thumb-sized piece of fresh ginger will work)
Preheat oven to 375.
Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.
Prepare the orange: remove the orange zest with a grater or zester and once removed, juice the orange. You will be using the zest and the juice in the recipe.
In a small saucepan combine the apple cider vinegar, zest from orange, juice from orange, raw honey, diced pepper, sea salt, coconut aminos and teaspoon of grated fresh ginger. Simmer on medium/low to thicken up the mixture. It should take around 10 minutes.
While the glaze is simmering, heat a large skillet on medium/high, heat the coconut oil and brown the chicken wings on both sides. About 5 minutes each side should do it.
Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.
In a large bowl combine the wings and glaze mixture. Cover wings with glaze.
With a slotted spoon, transfer the glaze covered wings to your baking sheet.
Bake for 15 minutes, turn over and baste with more glaze.
Bake for another 15 minutes.
**For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**