Spicy Wings

Hey ladies!!

How’s it going?! So today- something super easy and tasty…wings! I’m back on a paleo diet to help my digestive system. These wings are perfect as part of an aperitif, bring to a football game day at a friend’s, light dinner. Here we go!

Wing2

Ingredients (serves 1-2 people):

  • 1 lb organic, free range chicken wings
  • 3-4 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • Tabasco sauce (as hot as you want it!)
  • Salt and Pepper

 

Wash and dry pat your chicken wings. Place your wings between kitchen towel and put in the fridge for at least an hour. We want those wings DRY!

In a large bowl, mix all your spices with the olive oil. Add as much tabasco as you fancy- I like mine hot hot hot!

Dip each of your chicken wings in the mixture- place together in the bowl. Cover with plastic wrap and let sit for at least an hour in the fridge.

Pre-heat your oven to 180 degrees Celsius (350 F).

Place a piece of parchment paper on your baking sheet. Line up your sexy hot wings.

Wings3

Put in your pre-heated oven and bake until the skin is crispy (mine took about 45 mins as they were quite big).

Wings1
Serve hot or cold with a salad. Enjoy!

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4 thoughts on “Spicy Wings

  1. Jan September 29, 2015 at 8:44 am Reply

    This is terrible temptation Em……you’re wicked.

    • Emily @ culinarycorrespondence.com September 29, 2015 at 2:15 pm Reply

      🙂 Honestly though- I bought very high quality meat. If you eat small portions, well raised happy animals- it’s not unhealthy. But you do have to take care on the quality. I know I’m Herblay- that’s not too much of a problem with the local farmers market 3 times a week 🙂

      Sent from my iPhone

      >

  2. Beth @ Culinary Correspondence September 29, 2015 at 9:31 am Reply

    This one sure looks like a crowd-pleaser. I’m thinking I could maybe make a vegan version using tempeh or cauliflower… what do you think?

    • Emily @ culinarycorrespondence.com September 29, 2015 at 2:12 pm Reply

      That’s a good question. Try it with the cauliflower, maybe broccoli too- the branches would pick up the flavors nicely. I’ve never had tempeh- so I wouldn’t know 🙂

      Sent from my iPhone

      >

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