Looking for some great Super Bowl munchie recipes? Well, I've got one for you to add to your game day wheelhouse. Let me introduce you to Paleo Garlic Butter Hot Wings. No special equipment required.
You'll never believe the inspiration for this recipe. One of my very first jobs was working as a hostess (and later a server) at a Tex-Mex restaurant in Pennsylvania. Funny, I know. But some of the food was pretty tasty. Our busiest day of the week there was always "wing night." And my favorite
type of wing was a parmesan garlic flavored wing, called "Charlie wings." This Paleo Garlic Butter Hot Wing recipe is a nod to Charlie wings.
Now, onto the wings. These wings are baked, not fried. That's just my preference. And I don't see much of a difference because they crisp up just the same without the grease. The sauce is a combination of cayenne pepper sauce, butter, and garlic. Add a little more hot sauce if you like it spicier. And if you eat cheese, add a couple of tablespoons of freshly grated parmesan cheese. That really takes these wings to the next level. Wow.
These wings are perfect for Super Bowl yummies, any game day party, or entertaining of any kind. They're the perfect finger food. Eat these wings with my Party Guacamole and some plantain chips and munch away while watching the game.
Hope you all enjoy! --J
Paleo Garlic Butter Hot Wings
by
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: bake roast appetizer entree side snack sauce gluten-free ancestral nut-free paleo primal soy-free butter chicken wings July 4th Mardis Gras Super Bowl comfort food American fall winter
Ingredients (18 to 24 wings)
- 2 to 2.5 pounds of chicken wings, cut into flats and drums (about 18 to 24 wings)
- garlic powder
- salt and pepper
- olive oil
- 1/2 cup of grassfed butter (I use Kerrygold)
- 6 cloves of garlic, minced
- 1/2 cup of cayenne pepper hot sauce (I use Frank's Red Hot. If you like your wings spicier, you may want to use more hot sauce.)
Instructions
Preheat oven to 400.
If not done already, cut wings into drums and flats.
Lay flat onto rimmed roasting pan. Season with salt, pepper, and garlic powder, and brush with the olive oil.
Roast for 45 minutes, flipping over halfway in between.
When the wings are done roasting, let them rest and set aside.
Heat a saucepan over medium heat and add a tablespoon of butter and minced garlic.
Saute until the garlic becomes fragrant.
Add the rest of the butter and hot sauce.
Use a whisk to stir periodically until the sauce is bubbling.
When heated through and the butter is melted, whisk until sauce and butter are fully combined.
Place the wings into a bowl and pour sauce, reserving some sauce for dipping later. Use tongs to toss the wings in the sauce until they are covered.
Enjoy!
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