Sorry its been so long since my last post. Life just kind of got in the way, and I haven’t had much time to blog the last week. But as promised here is the recipe for the chicken wings I made a couple weekends ago. And after this post, I will post the super-easy and delicious recipe for the popsicles I made.
Anyway, just like the last recipe for the chicken & bacon zucchini boats, the spices here are completely customizable in terms of the amounts.
- 1 tray of raw chicken wings
- chipotle chili powder
- garlic powder
- onion powder
- sea salt or pink Himalayan salt
- black pepper
- coconut palm sugar
The chicken wings I bought came in a tray of 24, each one with a drumette, wing and wing tip. I kept them all attached to each other, but you can separate them if you want, and throw away the wing tip.
Put all the spices into a bowl. Chipotle can be spicy, so be careful how much you use. I can tell you that you need at least a half cup total of all the spices in order to have enough to cover all the wings. So if you like spice, you can make the combination with more chipotle. If you don’t like a lot of spice, use more garlic and onion powder. You can also add as much or as little coconut sugar as you want. The sweeter the overall combination, the more like barbeque sauce I think it tastes.
Put all the chicken wings into a large bowl, and sprinkle the spices on them, then toss them to get the spices as even as possible.
Cook the wings on the BBQ on low. I know that my barbeque has certain areas that are hotter than others, so I tried to keep the wings in the areas with less flame, to prevent them from charring. I also frequently turned them, and rotated their positions so that all the wings had a more equal exposure to heat and flame.
Cook them for around 15 minutes. Since the wings are pretty small, they will cook pretty fast.
Pair these babies with your favourite sides (hopefully paleo/primal sides) and ENJOY!