PALEO SALT AND PEPPER CHICKEN WINGS
In San Diego, where I live, we call these types of wings "crack wings" because they are so addictive. They are crunchy, salty and have a little bit of heat to them. I have been known to eat an embarrassing amount of these in one sitting, and I have been craving them for a very long time, so I decided to set out to make a paleo friendly version. The results were great and the whole family was fighting over the last wing. Next time I am going to have to remember to make a triple batch!
One thing about these wings is that everyone has a favorite way they like them made. Some like a lot of garlic, some like a lot of red pepper, and others like a lot of both. You can adjust the levels in the recipe until you find a taste that works best for you.
If you want the best tasting wings, make sure to salt the wings overnight and then allow them to sit out to reach room temperature before frying. I have still had great results without salting the wings (sometimes you just don't want to wait!), but it really helps make sure the meat is moist and skin is extra crispy!
One thing about these wings is that everyone has a favorite way they like them made. Some like a lot of garlic, some like a lot of red pepper, and others like a lot of both. You can adjust the levels in the recipe until you find a taste that works best for you.
If you want the best tasting wings, make sure to salt the wings overnight and then allow them to sit out to reach room temperature before frying. I have still had great results without salting the wings (sometimes you just don't want to wait!), but it really helps make sure the meat is moist and skin is extra crispy!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Salt and Pepper Chicken WingsPrep time: 15 minutes Cook time: 10 minutes
Inactive: 7 hours Servings: 2-4 |
|
 |
Ingredients:
- 10 chicken drumettes and/or wings
- 1/2 cup arrowroot powder
- 1 Tbsp. plus 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- Bacon fat/lard or tallow for frying
- 1 cup chopped green onions
- 2 cloves garlic, chopped (or more to taste)
- 1/2 tsp. crushed red pepper (or more to taste)
- Sea salt and ground black pepper (to taste)
Equipment:
- Medium sized bowl
- Paper towels
- Measuring cups
- Measuring spoons
- Large resealable plastic bag
- Cooling rack
- Large skillet
- Cooking tongs
- Oil thermometer (optional)
- Plate
Directions:
1. Place chicken in a medium sized bowl and sprinkle evenly with 1 Tbsp. sea salt. Place in fridge and allow the sit for 6 hours or overnight.
2. Rinse wings and pat dry with paper towels. Set aside and allow the wings to come to room temperature (about 30-60 minutes).
3. Place the arrowroot powder, 1 tsp. sea salt and 1/2 tsp. ground black pepper in a large resealable plastic bag, seal, and shake gently to combine. Add the chicken to the bag, seal, and toss to coat. Remove the wings from the bag, shaking off any excess coating as you remove them. Place the wings on a cooling rack, making sure they are not touching.
4. Place enough bacon fat/lard or tallow in a large skillet to cover about 1 1/2" deep. Heat the fat over medium/high heat (you want the oil to reach about 375 degrees). Place the wings in the skillet (you may need to cook them in batches) and fry for about 5 minutes, and then flip and fry on the other side for another 5 minute or until golden brown and cooked through.
5. Transfer the wings to a plate lined with paper towels. Drain the oil from the skillet, leaving about 1 Tbsp. of fat in the pan.
6. Return the skillet to the stove over medium heat. Add the green onion, chopped garlic and crushed red pepper to the pan and cook for about 1 minute, stirring frequently. Add the chicken to the pan and toss to coat. Sprinkle with additional sea salt and ground black pepper (to taste) and serve.
- 10 chicken drumettes and/or wings
- 1/2 cup arrowroot powder
- 1 Tbsp. plus 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- Bacon fat/lard or tallow for frying
- 1 cup chopped green onions
- 2 cloves garlic, chopped (or more to taste)
- 1/2 tsp. crushed red pepper (or more to taste)
- Sea salt and ground black pepper (to taste)
Equipment:
- Medium sized bowl
- Paper towels
- Measuring cups
- Measuring spoons
- Large resealable plastic bag
- Cooling rack
- Large skillet
- Cooking tongs
- Oil thermometer (optional)
- Plate
Directions:
1. Place chicken in a medium sized bowl and sprinkle evenly with 1 Tbsp. sea salt. Place in fridge and allow the sit for 6 hours or overnight.
2. Rinse wings and pat dry with paper towels. Set aside and allow the wings to come to room temperature (about 30-60 minutes).
3. Place the arrowroot powder, 1 tsp. sea salt and 1/2 tsp. ground black pepper in a large resealable plastic bag, seal, and shake gently to combine. Add the chicken to the bag, seal, and toss to coat. Remove the wings from the bag, shaking off any excess coating as you remove them. Place the wings on a cooling rack, making sure they are not touching.
4. Place enough bacon fat/lard or tallow in a large skillet to cover about 1 1/2" deep. Heat the fat over medium/high heat (you want the oil to reach about 375 degrees). Place the wings in the skillet (you may need to cook them in batches) and fry for about 5 minutes, and then flip and fry on the other side for another 5 minute or until golden brown and cooked through.
5. Transfer the wings to a plate lined with paper towels. Drain the oil from the skillet, leaving about 1 Tbsp. of fat in the pan.
6. Return the skillet to the stove over medium heat. Add the green onion, chopped garlic and crushed red pepper to the pan and cook for about 1 minute, stirring frequently. Add the chicken to the pan and toss to coat. Sprinkle with additional sea salt and ground black pepper (to taste) and serve.
Check Out My Cookbook!
My Favorite Products
