Chicken Wings with Spicy Sauce

From texture to taste, these Chicken Wings with Spicy Sauce are a family favourite and are sure to be loved by your family too. I mean, who doesn’t love chicken wings especially when pouring sauce all over them can turn them into one of the most indulgent foods ever.

It’s hard not to think of indulgent and comfort foods when the winter months are here so you will be seeing a lot more of these meals… and why not! However don’t assume because it looks unhealthy that it is unhealthy! Swap over a few ingredients like the rice flour to tapioca flour and instead of sweet chilli grab a paleo sweet chilli sauce and you’ve got a refined sugar free meal that tastes phenomenal. Best of all it is oven baked, not fried and as many of you know I’m just not a huge fan of fried food. It looses the flavour and tastes bland to me unlike these wings. They will make any wing-loving family pretty happy.

And finally a warning. Make sure you’ve got a few paper towels handy because you won’t stop at one chicken wing. You’ll be happy to have that sauce drip down your pinky finger just so you can grab another bite of that crispy, flavourful and addictive chicken. Enjoy x

Serves 4

1 kg chicken wings

1/3 cup rice flour (optional tapioca flour)

1 tsp sea salt

1 tsp pepper

½ tsp ground garlic

To Garnish:

3 spring onions, finely sliced

1 red chilli, sliced

Fresh lime

Spicy Sauce:

2 tbs sweet chilli sauce

2 tbs soy sauce or tamari

1 tbs rice vinegar

1 tbs maple syrup

1 tsp sesame oil

Preheat oven to 210C fan forced and line tray with baking paper.
Combine in a bowl and whisk together the ingredients for the spicy sauce. Set aside.
In a deep bowl combine the rice flour, sea salt, pepper and ground garlic. Toss the chicken wings in the flour mix and then place onto baking tray. Spray with coconut oil and bake in preheated oven for 12 minutes.
After the first 12 minutes baste with the spicy sauce using a cooking brush. Place back into the oven and cook for a further 12-15 minutes or until cooked through.

Serve chicken on a platter of leafy salad greens and brush sauce over all pieces. Garnish with spring onions, chillies, a fresh squeeze of lime juice and optional side serving of steamed rice.