Saturday, January 18, 2014

Chicken wings have the best skin-to-meat proportions {+ a buffalo recipe}

I buy most of my meat when it's marked down 50%... This puts chicken wings, an already affordable cut, into the  realm of ridiculously cheap. Chicken wings also happen to be one of my favorite animal foods. There is not a whole lot of meat on the bones, true, but there is a lot of skin. I am a notorious chicken-skin-stealer.

If I could make an entire meal out of crispy, fatty, salty chicken skin, I would. But since I have yet to find a package of chicken skin sold in any of my local stores, I will just have to settle for eating wings as often as possible.

And what better way to eat wings than drenched in a sticky-spicy Buffalo sauce?

After looking at numerous recipes online, and, of course, not following any of them, I have settled with a dang good sauce. It's even hubster approved, though he would prefer a bit more heat to it as these are pretty mild. Feel free to adjust the seasoning as you see fit.

But seriously, they're the bomb as is.

Paleo Buffalo Wings serves 2
save this

  • 1 kg (2 lbs) chicken wings
  • 3 TBSP of homemade ghee
  • 3 TBSP of white wine vinegar
  • 1/2 tsp of cayenne pepper
  • 1 tsp of smoked paprika
  • 1-2 gloves minced garlic
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  1. Bake the chicken wings for 40-50 minutes at 200° C (400°F), or until the skin is crispy. (Baking them on a wire grill will help the bottoms crisp up as well.)
  2. Near the end of the baking time, melt the ghee in a small saucepan over medium-low heat. Add the rest of the ingredients and stir until combined. Remove from heat and let cool slightly.
  3. When the wings are cooked, drop them one-by-one into the sauce pan, turning to coat evenly.
  4. Serve with cut veggies and a creamy, mayo-based dressing.
The leftover sauce can be saved in the fridge. We usually make pork the next evening and cover our chops with the sauce after cooking them. Or you can just make more wings. ;-)

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