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Dr. Jill Carnahan

Sweet and Sour Crispy Chicken Wings

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Course Main Courses, Main Dish
Servings 2 people

Ingredients
  

Wings

  • 2 lbs Chicken Wings
  • 2 tbsp Expeller Pressed Coconut Oil (flavorless) softened

Sauce

  • 1/4 cup Maple Syrup
  • 3 tbsp Coconut Aminos
  • 2 tbsp Ume Plum Vinegar
  • 2 tsp Hudson's Bay spice blend * See Recipe Note
  • 1 tsp Sugar Free Fish Sauce
  • 2-3 cloves minced garlic optional
  • 1/4 cup+ XCT Oil or Expeller Pressed Coconut Oil melted

Instructions
 

  • Pre-heat oven to 450F degrees.
  • Cut wings to separate between forearm and upper arm, leaving tip in tact. Toss in coconut oil and place on parchment lined sheet pan. Cook until crispy, 45-60 minutes.
  • Combine all sauce ingredients, except oil, into a large bowl. Whisk in oil.
  • Transfer sauce to a small sauce pan and bring to a simmer at medium-low heat. Cook for 20 minutes, until reduced to a molasses-thick sauce.
  • Remove from pan and place back in to large bowl.
  • Once wings are crispy, remove from oven. Toss in large bowl, with sauce, while still warm. 7. Serve immediately over greens and eat with your fingers. Enjoy!

Notes

If you avoid seed spices on AIP, you may substitute this blend with a pinch (appx 1/8 teaspoon) of each: garlic powder, onion powder, dried rosemary and dried thyme.