Ingredients:
Wings
almond meal or flour - 1 1/2 cups
paprika - 3/4 tsp
ground cayenne pepper - 3/4 tsp
sea salt - 3/4 tsp
unsweetened full-fat coconut milk - 1/2 cup
chicken wings - 8 (about 1 1/2 pounds), separated
Sauce
pastured butter - 1/2 cup
hot sauce (Frank's Original) - 1/2 cup
fresh garlic - 1 tsp, minced
freshly ground black pepper - dash
Accompaniments
celery
carrots
paleo ranch dressing
Preparation:
-In a medium glass baking dish or rimmed plate, combine flour, paprika, cayenne, and salt.
-Place coconut milk in a small bowl. One by one, dip each chicken wing in coconut milk.
-Dredge dipped wings in flour mixture and transfer to a baking sheet. Cover and refrigerate 60 to 90 minutes.
-Preheat oven to 375ºF.
-Bake for 45 minutes.
-Drizzle with 1/2 butter mixture.
-Bake an additional 10 minutes.
-Remove from oven. Use the remaining sauce for dipping. Serve with celery, carrots, and paleo ranch dressing.
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