Ingredients for the Paleo Chicken Wings
2-3 lbs. of chicken wings and drumettes
2 tbsp of grass-fed butter melted
Your chosen sauce (see sauce recipes below)
Directions for Game Day Paleo Chicken Wings
1. Preheat your oven to 450 degrees(F). Bring a large pot of salted water to a boil.
2. Boil your chicken wings and drumettes for 7 to 8 minutes. (This is the secret… so don’t skip this!). Remove the chicken wins/drumettes and let them drip dry on a wire rack.
3. Take a large baking sheet and line it with parchment paper. Give the parchment paper a quick spray or brush of olive oil to prevent sticking.
4. Your wings should be fairly dry by now. But you’ll want to go ahead and dry them further by patting them down with a paper towel.
5. Place your wings on the baking sheet and don’t let them touch.
6. You’ll want to melt your butter and add a couple dashes of salt. Lightly brush the melted butter and salt over the wings.
7. Place into the oven and bake them for 30 minutes. After 30 minutes you’ll want to flip your chicken wings and cook them for an additional 10 minutes.
8. Take them out of the oven and toss them in a large mixing bowl with your chosen sauce. Serve immediately and enjoy!
Choose your sauce below or make a batch of each flavor. Both of these chicken wing sauces are tested and delicious.
Classic Buffalo Sauce
1/2 cup of Franks Red Hot Sauce or your preferred hot sauce
1/4 cup of grass-fed butter
1 tsp of paprika
2 tsp of organic apple cider vinegar
Melt the butter over medium heat and mix in all the other ingredients. Turn the heat to low and simmer until the wings are ready to be tossed in the sauce.
Smoked Hickory Sauce
1/4 cup of grass-fed butter
2 tsp of organic apple cider vinegar
2 tbsp of Long’s Peak Pork Chop Spice*
*Couple of notes about the spice blend. First, I know it says “pork chop” in the name but trust me that it tastes great on wings. It even says to use it for chicken wings right on the bottle. Second, you can go right here and see all the individual spices that make up the rub. You can try to recreate it or just order a small bag to try it out. I have no affiliation with Savory Spice Shop.
Once again… Melt the butter over medium heat and mix in all the other ingredients. Turn the heat to low and simmer until the wings are ready to be tossed in the sauce.
The chicken wings that are shown in the picture were made with the smoked hickory sauce. They were delicious! No matter who you cheer for on Thursday night, Sunday afternoon or Monday night, these wings will be a hit!
2. Jamaican Jerk Chicken
- 3 scallions, chopped
- 4 large garlic cloves
- 1 small onion, chopped
- 3 fresh habanero chiles, stemmed and seeded
- 1/4 cup fresh lime juice
- 2 tablespoons tamari
- 3 tablespoons olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons fresh ground black pepper
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
Blend all ingredients in a blender until smooth.
2 1/2 to 3 pounds chicken thighs and drumsticks (or whichever chicken parts you’d like)
1. In a large Ziplock bag, add chicken and marinade. Squeeze out the air and seal. Squish around to distribute the marinade. Refrigerate for 1 day, turning the bag over once or twice.
2. When you’re about ready to cook, take the chicken out and let it sit for about 1 hour.
3. Preheat grill on high, then turn heat down to moderate. Cook chicken for about, 15 to 20 minutes, turning to brown on all sides. Occasionally brush any leftover marinade on chicken as you cook.
4. Turn heat down to low and cook, covered, for about 25 minutes more.
3. Garlic Ginger Chicken
- 4 whole Chicken Leg Quarter
- 2 Tbsp Butter, Unsalted
- 5 cloves Garlic, smashed and minced
- 1 Tbsp Ginger Root, minced
- 1/4 cup Raw Coconut Aminos
- 1/4 tsp Fish Sauce
- 1 tsp Black Pepper
- 1 tsp Salt
- Preheat the oven to bake at 425.
- In a small sauce pan, melt butter on low heat.
- Turn heat to medium and add the ginger, garlic, fish sauce, and coconut aminos to the butter.
- Allow mixture to come to a bubble, and allow to bubble while stirring for a minute or two, then remove from heat.
- Place chicken legs in an oven save baking dish.
- Pour sauce over each chicken leg.
- Sprinkle each leg with salt and pepper.
- Bake chicken at 425 for 45 minutes.
- Allow chicken to cool for 30-45 minutes and then enjoy.
4. Pineapple Chicken
- 3 boneless, skinless chicken breasts cut into cubes
- 2 tablespoons tamari or gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated ginger
- 4 tablespoons tapioca flour
- 1 cup lard or palm oil shortening
- 2 cups zucchini, unpeeled, thickly sliced and cut into half-moons
- 1/2 medium onion, thinly sliced
- 2 tablespoons ghee
- 1 can (14 oz) pineapple chunks, liquid reserved
- 1/4 cup coconut sugar
- 1 tablespoon tamari or gluten-free soy sauce
- 2 tablespoons tapioca flour
- Whisk the 2 tablespoons tamari, sesame oil, egg, pepper, ginger and 4 tablespoons tapioca flour in a large mixing bowl. Add the cubed chicken and toss to coat the meat. Cover and refrigerate for about an hour, stirring occasionally.
- Heat the lard or palm oil shortening in a large, heavy skillet over high heat. Drain the marinade from the chicken and discard. Fry the chicken, in batches if necessary, until browned and cooked through, about 4 minutes. Remove to a paper towel-lined plate; set aside and keep warm.
- Combine the reserved pineapple juice with enough water to make 1 cup. Whisk in the coconut sugar, remaining tapioca flour and tamari until the sugar is dissolved. Set aside.
- Heat the ghee in a wide, shallow sauté pan over medium high heat and stir-fry the onion and zucchini until tender crisp. Add the pineapple and juice mixture to the pan and cook, stirring constantly, until the sauce thickens enough to coat a spoon, about 2 or 3 minutes.
- Add the fried chicken to the sauce in the sauté pan and toss to coat. Serve over steamed jasmine rice or steamed, grated cauliflower.
- Nutrition (per serving): 459 calories, 22.4g total fat, 149.7mg cholesterol, 367.3mg sodium, 515.9mg potassium, 25.1g carbohydrates, 1.4g fiber, 15.7g sugar, 37.6g protein
5. Chicken With Creamy Sun-Dried Tomato Sauce
from Paleo Diet Lifstyle
- 2 whole chicken breasts, bone-less;
- 1 ½ cups heavy cream (use coconut milk as an alternative);
- Good quality steak seasoning, optional;
- 4 fresh thyme sprigs;
- ½ cup homemade chicken stock;
- 10-12 sun-dried tomatoes, purred in a blender or food processor;
- ½ tsp fresh thyme leaves
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 375 F.
- Season the chicken breasts all over with sea salt and freshly ground black pepper. Optionally, also season them with a good quality steak seasoning. Look in your local health food store for a brand that is gluten-free and doesn’t contain any vegetable seed oil.
- Place them in a baking dish, place a sprig of fresh thyme on top of each and place in the preheated oven for about 45 minutes, until the juices run clear.
- Meanwhile, in a large skillet over a medium-low heat, bring the cream or coconut milk and the two remaining thyme sprigs to a light boil.
- Once boiling, lower heat and let simmer. Allow the cream or coconut milk to reduce by approximately 1/3 of its volume. This should take close to 10 minutes.
- Remove the cream or coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Do not remove from skillet.
- Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.
- Add the purred sun-dried tomatoes, season with salt and pepper to taste and the fresh thyme leaves.
- Pour on top of the cooked chicken breasts and enjoy!
6.Creamy Chicken Verde Bake
- 2 lbs boneless chicken parts
- 2 cups green verde salsa
- 1 can unsweetened full fat coconut milk
- 1 tsp salt, 1/4 tsp black pepper
- 1 TBS arrowroot, dissolved in 2 TBS cold water
- chopped fresh cilantro for garnish
1.Preheat oven to 400 degrees F
2.Place the chicken in a large glass baking pan.
3.Mix the salsa, coconut milk, salt and fresh ground pepper in a mixing bowl.
4.Pour over the chicken.
5.Bake for 30 minutes, and add the arrowroot/water mixture to the verde sauce, stirring everything to incorporate evenly.
6.Bake 10 minutes longer or until the sauce has thickened, and the chicken is cooked through. Sprinkle with chopped cilantro just before serving.
7. Creamy chicken and sweet potato curry
- 1 kg chicken breast cut in bite-size cubes
- 2 sweet potatoes cut in cubes
- 6-7 White mushrooms sliced
- 1 large eggplant and 1 zuccini cut in cubes
- Half a can on coconut milk
- Coconut oil or any other oil of your choice
- Salt and pepper to taste
- 1 chopped onion
- 2-3 curry leaves or curry powder (1 tsp)
- Garam masala (1 tbsp or however spicy you want it to be) 1 tbsp turmeric 200 ml chicken stock
1. Heat oil in the pan and fry the chicken cubes for 5 min till meat is white on the outside. No need to cook it though – it will get cooked later. Put it aside
2. Fry your onion till translucent, then add the vegetables (sweet potatoes, mushrooms, eggplant, zucchini and spices (curry leaves, garam masala and turmeric) and stir-fry for about 5-7 min.
3. Add your chicken to the vegetables, stir in coconut milk and chicken stock, cover with the lid and cook for 15-20 min on low-medium heat, stirring occasionally.
4. Once ready – serve and enjoy! I find it that curries taste the best several hours after making then, when meat absorbs all the awesome spicy flavors.
- ½ cups Panko Breadcrumbs
- ⅛ teaspoons Ground Cayenne Pepper
- ½ teaspoons Salt
- ½ cups Toasted Walnuts
- 1 Large Egg White
- 1 teaspoon Dijon Mustard
- 1-½ pound Boneless Chicken Thighs, Washed And Patted Dry
- Salt And Pepper, to taste
- Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray and set aside.
- In a shallow dish, combine panko breadcrumbs with cayenne and salt. Set aside.
- Grind toasted walnuts in a food processor until nicely chopped then combine them with the breadcrumb mixture.
- Whisk egg white with Dijon mustard in a separate shallow bowl. Mix well.
- Season chicken with salt and pepper.
- Dip each chicken in the egg white mixture, then into the walnut mixture to coat. Press firmly then place chicken on the baking sheet. Repeat until you go through all your chicken pieces.
- Bake until chicken is golden brown and cooked through, about 25-30 minutes.
9. Sautéed tarragon chicken with radishes
- 4 Chicken breasts
- Some salt and pepper (preferable fresh cracked pepper and a coarse salt, like Malden’s)
- 2 tablespoons of butter or coconut oil, divided
- 2 tablespoons of olive oil, divided
- 2 fat shallots, minced
- 1/4 cup or so of white wine
- 1 cup of chicken broth
- 2 teaspoons of Dijon mustard (preferably homemade)
- 1 tablespoon of chopped fresh tarragon
- 2 fat bunches of fresh radishes (about 20) trimmed of the greens and halved length wise
- Pat your chicken breasts dry with a paper towel then sprinkle with the salt and pepper and get out a nice big skillet to heat up 1 tablespoon of butter (or coconut oil) and one of the oil over medium high heat. Carefully lay the chicken in the skillet and cook until browned, then flip over and cook till that side is browned and the breast is cooked through, about 10 minutes per side, depending on how fat they are. (Lower the heat to Medium and put a lid on the pan if the pieces are particularly fat and need to cook longer.) Transfer the chicken to a plate and keep warm while you work some magic.
- In the same skillet, add the shallots and cook for a minute or two till they are fragrant and translucent, then add the wine and broth to the skillet and bring to a boil. Whisk in the mustard and tarragon and keep whisking until the sauce begins to thicken and coats the whisk and the amount has been reduced to half, about 10 minutes. Take off the heat and taste the sauce and see if it needs anything then gently roll the chicken around in the sauce and leave them there to wait for those little jewels of radishes.
- In another heavy skillet, melt the remaining 1 tablespoon of butter (or coconut oil) and olive oil over medium high heat, and add the radishes, cut side down. (make sure they are dry or they will splatter!) Sprinkle with salt and pepper, reduce the heat to medium and cook them without stirring until they begin to brown, about 4-5 minutes. Begin to stir them now and continue to cook until they are crisp tender, 5-6 minutes longer.
- Plate the chicken breast up with the sauce on them and then arrange the radishes around and over the chicken. (You could cut the chicken into slices to serve too) Garnish the whole affair with tarragon sprigs and serve with a smile.
10. Thai Cashew Chicken
- 1 1/2 pounds of chicken breast, I used chicken tenders so they would cook quickly for me
- 2 heads of baby bok choy, slice into long strips
- 1 small head of broccoli, chopped
- 2 large or 4 small carrots, sliced in half moons
- 1/2 green pepper, diced
- 1 small onion, sliced
- 1 cup of chicken stock, divided
- 1/2 cup of toasted cashews
- 1 Tablespoon of arrow root powder
- 2 Table spoon of coconut aminos – 1 teaspoon of thai chili powder or 1Tablespoon of red pepper flakes if you don’t have the thai chili powder – Salt and pepper to taste – source of quality fat for cooking the chicken
- in a dry nonstick pan over medium heat toast up your cashews. This should only take about 5-7 minutes. Keep an eye on them, they will burn.
- in a large skillet heat 1 T of fat, I used bacon grease.
- salt and pepper your chicken and add it to the pan, cover and let it cook for about 5 minutes per side until cooked through and no longer pink inside
- take chicken out and set it on a cutting board – slice chicken thinly against the grain
- in the same pan over medium heat add all your veggies
- add in the coconut amines and some salt and pepper
- toss veggies and let them cook for about 7 minutes until they are crisp tender
- add 1/2 cup of the stock to the pan
- in a separate small bowl add the other 1/2 cup of stock and arrow root powder, stir till completely dissolved and add to the pan of veggies
- add in cashews, thai chili powder and chicken back into the pan to heat up again
- let cook and the sauce thicken for about 3 minutes
- the heat level is relative add more or less to your taste
- add salt and pepper to taste
- serve over cauliflower rice
1. Turkey Hash
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cups squash or pumpkin, peeled and cut into 1-inch cubes
- 1 cup water
- 2 cups turkey, diced
- ½ teaspoon celtic sea salt
- ¼ teaspoon black pepper
- Heat olive oil in a large skillet
- Sauté onion for 10-15 minutes, until caramelized
- Add squash or pumpkin, cover skillet and cook 10 minutes
- Add water, cover and cook an additional 10 minutes
- Add turkey, salt and pepper and cook 10 minutes
2. Loaded Turkey Stuffed-Twice Baked Sweet Potatoes
- 1 lb ground turkey
- 2 large sweet potatoes (I used the yellow kind)*
- ¼ cup Red Hot hot sauce (or another kind you like)
- 1 tablespoon fat (I used duck fat)
- 1 yellow onion, diced
- 1 garlic clove, minced
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground red pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- salt and pepper, to taste
- Preheat your oven to 425 degrees.
- Cut your sweet potatoes in half, lengthwise and put them face down on a cookie sheet. Put in the oven to cook for about 25-30 minutes depending how thick they are. You will know when they are done if they are easy to push on, on the skin side. If you pull them out early and the inside doesn’t come out easily with a spoon, you’ll need to cook them a bit longer.
- While your sweet potatoes cook, put out a pot or skillet over medium-high heat. Add a bit of fat to the hot pan then add your garlic and onions to start cooking down.
- Once the onions are translucent, add the ground turkey and use a large spoon to break it up to help cook it a bit quicker.
- When the turkey is half way done cooking, add the spices. Let the turkey cook until no longer pink or until completely cooked through, take off heat.
- Now pull your sweet potatoes out of the oven and use a large spoon to scoop out the insides. Be careful to not go totally to the skin or it may tear and be pointless to add meat to.
- Put the insides of the sweet potatoes directly into your pan of turkey and mix thoroughly to combine.
- Now scoop out the new mixture and put into your sweet potato skins. You can go as high as you want. Think of it as a loaded bake potato…load that sh*t on!!
- Now put those loaded sweet potatoes back on the cookie sheet, face up, back into the oven and cook for 3-5 more minutes just to meld the flavors together and harden the top a bit
- Now eat them. They are DAMN GOOD. I mean it. Like seriously.
- 6 boneless, skinless turkey schnitzels
- 150g (ca. 5 oz) feta cheese
- 2 roasted red/yellow/green peppers
- 6 sun-dried tomatoes
- 4 sprigs parsley
- 1 sprig oregano
- 1 egg white
- Sea salt
- 1 Tbsp. butter
- Remove feta cheese from refrigerator so it can come to room temperature.
- Preheat oven to 180 degrees.
- Using a meat tenderizer (mallet), pound the schnitzels in between sheets of plastic wrap to a uniform thickness of about 1/2 cm (1/4 inch)
- Roughly chop parsley, oregano, sun-dried tomatoes and feta and mix in a small bowl. Add one egg white. Mix.
- Spread feta mixture over each cutlet and roll up schnitzel with stuffing inside. Secure with a toothpick or kitchen twine. Sprinkle outside of cutlets with sea salt and fresh ground pepper.
- Heat butter and coconut oil over medium-high heat in a large skillet that can be transferred to the oven. Add turkey roulades and brown on all sides.
- When all turkey roulades are brown, add wine or chicken stock. Cover and transfer to oven. Cook for 15 minutes or until cooked through.
- Serve with a drizzle of sauce and a green or mixed salad.
- 4 cups lettuce
- 1 roma tomato
- 1/2 cucumber
- 1 radish
- 1/2 lb of ground turkey
1. In a skillet, cook ground turkey until nice and brown. Make sure you break it up a bunch with the spatula and its not pick anymore.
2. Wash lettuce and divide evenly between two bowls
3. Wash cucumber and cut into thin slices
4. Wash tomato and dice
5. Wash and thinly slice radish
6. Make Cilantro Avocado Dressing
7. Put chicken then cucumber then tomato then radish then dressing on the lettuce.
8. Mix up and eat.
Cilantro Avocado Dressing:
1/2 cup balsamic vinegar
1/4 cup apple cider vinegar
1/4 cup of olive oil
1/4 cup of water
1.5 cups of cilantro
1 teaspoon minced garlic
1. Wash avocado and cilantro
2. Put all of the ingredients into a food processor
3. Puree until all the chunks are gone
5.Green Chili Turkey Burgers
- 2 (4 oz.) cans diced green chiles
- 1 pound ground turkey
- 1 cup cilantro, finely chopped
- ½ cup onion, finely chopped
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon celtic sea salt
- In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
- Form into burgers and grill