Want a recipe to drool over? These sticky, spicy and tangy Portuguese paleo chicken wings are going to make your mouth water. And your manners will go out of the window as you lick and suck the juices off your fingers. What I love the most about this recipe is that you get a lot of flavour for your buck, so to speak. Chicken wings, even organic free range, are dirt cheap and the marinade ingredients are equally inexpensive and easy to find.
Another nice thing about this recipe is that the marinade is not just for grilled chicken wings, I use it for chicken thighs, drumsticks and chicken breast meat skewers. I simply pan-fry them but you can easily throw these on the barbecue or bake them in the oven. Serve with your favourite salad or veggies on the side. Maybe some crispy sweet potatoes. Maybe a little cold cider to offset the heat. Actually, they are not crazy, from hell kind of spicy – just warm and fuzzy kind of heat.Print
If you want to bake these spicy paleo chicken wings, I would suggest 35-40 minutes at 190-200 °C/380-395 °F.
- 12–14 chicken wings
- coconut oil or ghee for cooking
For the marinade
- 2 large cloves garlic, grated
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 teaspoons tomato paste
- 2/3 teaspoon ground coriander seeds
- 2/3 teaspoon onion powder
- 1 1/2 tablespoon coconut aminos (or Tamari wheat free soy sauce)
- 2 teaspoons melted coconut oil
- 2/3 teaspoon sea salt
- Wash and pat dry the chicken wings.
- Combine marinade ingredients in a large mixing bowl. Add chicken wings and mix through with your hands, coating each wing thoroughly with the mixture. Ideally, leave to marinate for about an hour. Otherwise, get to cooking.
- Heat a tablespoon of coconut oil or some ghee in a large frying pan to medium hot. Place chicken wings skin side up first. Don’t overcrowd the pan as we don’t want to stew them. Cook on medium heat for six minutes. After about two minutes of cooking, cover the pan with a lid.
- After six minutes, turn the wings over and add a little more oil if needed. Once again, cook uncovered for about two minutes and then with a lid on for about four minutes. Covering the pan with a lid provides a little steaming environment, which keeps the wings nice and soft. Make sure the heat is not too high as we don’t want to burn the wings.
- Serve with some greens and extra lemon on the side.
If you like this recipe, you might like my spicy and tangy chicken tortilla soup.