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.
