It all started when I was hoping to pick up a bucket of tasty buffalo wings from Whole Foods. They have this awesome bucket of un-breaded wings, with nothing artificial, and simple ingredients like vinegar, cayenne, and other pepper. The only ingredient that is not great is canola oil, but all things considered, I consider them a fun treat when I’m feeling lazy, or we have Mike’s brothers over….because who doesn’t like wings! Anyway, I got there, and sadly they were out of wings. I was totally at a loss for dinner, and hungry. I ended up leaving empty-handed, and dropping into Wild By Nature up the block from my house, to see if they had anything worth eating. I was in the meat aisle, and that’s when I saw them…..WINGS! Well, they were mini chicken drumettes, and little wings, raw and ready for my magic. That was it – I was going to make my own wing fest!
I used 4 lbs of chicken wings and drumettes – Mike and I ate almost all of them between the two of us. Maybe we were just hungry, but when In doubt – buy more!
To start, Pre-heat your oven to 400 degrees while you dredge your wings – I Dredged them in a combination of coconut flour and arrowroot flour, seasoned with salt, pepper, paprika, and cayenne. I didn’t use egg or anything, just combined the ingredients in a bowl. added the wings, and stirred until they were all covered.
Bake at 400 degrees for 20-30 minutes, stir/flip gently, and bake for another 20-30 min until golden brown. I used two racks so every 15 min I rotated the pans from top to bottom/ bottom to top.
While they were cooking, I got the sauces ready. I made three varieties, but can only take credit for two. I made a sesame ginger (The shining star of the night) – and a hot wing. The only complaint I have about the hot wings, were that they weren’t “saucy” enough. They had great flavor, but it wasn’t dripping with buffalo sauce. That’s just a preference though. There have been plenty of times I’ve gotten wings in restaurants that had barely any sauce and the flavors seemed more “baked in”. For the third flavor, I kept the wings plain – and drizzled Caveman Bob’s BBQ Sauce on top…. That stuff is finger lickin’ good!
For both sauces – Heat ingredients in a saucepan over low-med heat. Stir gently and constantly, and be careful that it doesn’t burn. Just cook long enough that it’s simmering and warm, and everything is combined.
- 2-3 tbsp coconut oil
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 3-5 tbsp hot sauce/Tabasco
- 1 tbsp lemon juice
- 1 tsp maple syrup (Omit, or add dates or pureed fruit for WLC)
Sesame Ginger sauce
- 3-5 tbsp coconut aminos
- 3-5 tbsp sesame oil
- Lots of ginger powder
- 1 clove crushed garlic
- 2 tbsp sesame seeds
- 1-2 tsp raw honey (Omit for WLC)
Take the wings out of the oven, Toss in a bowl to coat wings with sauce, then return to pan and bake for another 10 min.
The next night, I made some chicken legs the same way I made the wings, using the sesame ginger recipe. They came out just as awesome.