Thursday, January 31, 2013
0 Recipe #341: Spicy Chicken Wings
This hot and spicy Cajun dish can be served as an appetizer (with your favorite dipping sauce) or as a meal. I created this recipe expressly for the upcoming book, Paleo Fitness. OK, got to get ready to leave for kung fu class very soon, so I'm just going to cut to the chase and quickly post the recipe. :) Enjoy!
Spicy Chicken Wings
1 lb. chicken wings (about 6 wings), cleaned, defatted, rinsed, and drained
3 Tbsp. walnut oil (if non-Paleo, you can use extra virgin olive oil instead)
2 Tbsp. freshly squeezed lemon juice
1/2 Tbsp. garlic powder
1 Tbsp. ground cumin
1 Tbsp. paprika
2 tsp. dried oregano leaves
1 tsp. ground ginger
1/4 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
1/4 tsp. salt (omit if Paleo)
Directions: Place prepped chicken wings onto a large plate and pat dry with paper towels. Diagonally slash wings with a sharp knife. Then transfer to a large resealable plastic bag, add all remaining ingredients, seal, and gently shake bag to combine. Massage chicken from outside of bag to evenly distribute spices and rub them into chicken, including the slashes and crevices. Refrigerate overnight.
To make on the grill: Preheat grill to medium-high heat. Place wings onto the grill, close the grill top, and grill wings for about 20 minutes total, or until juices run clear when pierced with a fork, turning them over once after the first 10 minutes to cook on both sides. Serve immediately.
To make in the oven: Bake wings in a 350°F preheated oven for 20 minutes total, or until juices run clear when pierced with a fork, turning them over once after the first 10 minutes to cook on both sides.
Serve hot with your favorite accompaniments and enjoy!
Yield: 6 wings, or 2 servings.