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Hot Wings

The chickens we buy are pastured birds. They get to run, flap, and stretch in the great outdoors. Their wings reflect this behaviour. They're huge. Cooking time will vary depending on the size of the wings.

2 lbs wings from pastured chickens
1/4 - 1/2 cup coconut oil, melted

1/2 cup homemade ketchup
1 tbsp yellow mustard (GAPS legal)
2-4 tbsp Frank's Red Hot (or other GAPS legal cayenne pepper sauce)
1/4 - 1/2 tsp chipotle powder
1 tbsp honey

I use a broiling pan or a cookie sheet lined with aluminium foil with a metal cooling rack on top to cook these. This way they aren't sitting in their juices and can get nice and crispy.

Preheat oven to 400F.

Rub coconut oil onto prepared pan. Place wing pieces on pan skin side up. Make sure they don't touch. Baste each piece with coconut oil and bake for 20 minutes.

Remove from oven, baste with coconut oil, flip, and baste other side with coconut oil. Bake for 15 minutes.

Remove from oven, baste with coconut oil, flip, and baste other side with coconut oil. They should be back to skin side up. Bake for another 15 minutes.

While the wings are cooking you can prepare the sauce. In a small bowl, mix the ketchup, mustard, hot sauce, chipotle powder, and honey. Taste and adjust seasoning. We like them spicy, but not burn your face off.

When that last 15 minutes is up remove wings from oven and baste with some of the sauce. Return to oven and bake for 4 minutes. Do not bother flipping them. You can repeat this once more.

Once they have been basted with sauce and baked twice for 4 minutes, take them out and toss them with the rest of the sauce. Eat.

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