Wings

  • 1-1/2 cup almond flour
  • 3/4 tsp paprika
  • 3/4 tsp cayenne
  • 3/4 tsp sea salt
  • 1/2 cup coconut milk
  • 8 chicken wings (1 package or about 1.5 pounds)

Sauce

  • 1/2 cup grass-fed butter
  • 1/2 cup hot sauce
  • 1 tsp minced fresh garlic
  • dash freshly ground black pepper

Accompaniments

  • celery
  • carrots
  • paleo ranch dressing

Preparation

In a medium glass baking dish or rimmed plate, combine flour, paprika, cayenne, and salt.

Place coconut milk in a small bowl. One by one, dip each chicken wing in coconut milk.

Dredge dipped wings in flour mixture and transfer to a baking sheet. Cover and refrigerate 60 to 90 minutes.

Preheat oven to 375 degrees F.

Bake for 45 minutes.

Drizzle with 1/2 butter mixture.

Bake an additional 10 minutes.

Remove from oven. Use the remaining sauce for dipping. Serve with celery, carrots, and paleo ranch dressing.

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