My Crispy Chicken Wings (Paleo, Whole30)
Paleo and Whole30 Malaysian Style Crispy Chicken Wings is slightly spicy and tangy. Easy healthy baked chicken wings. Perfect party food.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ lbs chicken wings
- White sesame seeds (optional)
- 6 cloves garlic
- 1 thumb size fresh ginger
- 1 red fresno or serrano chili pepper (remove seeds)
- 1 large shallot
- Half pear (or 2 tbsp apple sauce)
- 4 tbsp coconut aminos
- 1 tbsp Red Boat fish sauce
- Half of one whole lime juice
- One whole roasted red bell pepper
- Half of one whole red fresno or serrano chili pepper (remove seeds)
- 2 small cloves garlic
- 1 inch fresh ginger
- 2 tbsp rice vinegar
- 2-3 tbsp chicken broth
- ½ tsp salt
Instructions
- 1
In a food processor/blender blend “Marinade Group A” until smooth. Add ingredients under “Marinade Group B” pulse a few more times until smooth. Pour the marinade over chicken wings. Coat it evenly and store in the fridge overnight to absorb the flavor.
- 2
Preheat oven to 420F. Drip off and discard the marinade. Place wings on a lined wire baking rack over a large sheet pan. Bake 1st for 20 mins. Carefully and gently flip them wings and bake for another 20 mins.
- 3
Remove the wings from the oven. Lightly brush them with Malaysian dipping sauce. Send them back to the oven and to High Broil for an additional 1 to 2 mins. Watch it like a hawk to prevent them from burning.
- 4
Sprinkle with sesame seeds (optional). Serve hot & immediately with chili dipping sauce.