Hot Wings

I go through phases of really loving a certain food. I want it over and over. This is funny because I LOVE variety. But obsessions trump that, I guess. Hot wings are in that category of foods I can obsess over. I will make it one day because it’s easy and I have the ingredients. Then I eat them and the flood gates open. For the next two weeks all I will crave is hot wings.

When I started making hot wings after I went on Paleo it had been a long time since I had eaten them. This was because I had hot wings once a week (almost) every week for a year. Josh and I and a few friends went to the opening of a Buffalo Wild Wings restaurant and got free wings for a year. I have to say that I got really tired of them in that year. But, it was fun! So I gave my tasters a break and when I had them again, I kid you not I ate hot wings (and legs, and thighs, and breast chunks) for about 2 weeks.

 There are certain things I am really ok with cheating on, Franks Red Hot wing sauce is one of those. While I am admitting that I blatantly cheat, I will make my list.  I eat these things, not every day though.

Non-Paleo foods I eat without much guilt:

·         Seasonings (in particularly Long Horn Steak house steak seasoning) sometimes these are not ok because of soy or processing.

·         Rice (sometimes)

·         Cheese (sometimes) particularly  

·         Condiments like BBQ sauce

·         Some premade things that are almost Paleo (like A Taste Of Thai Coconut Fortune cookies, almost all Paleo ingredients)

·         Ranch dressing

Confessions aside and on to Hot Wings!

I buy whole chicken wings and use my favorite knife, my big ol’ meat cleaver, to separate the pieces. I discard the tips.

Josh gave me this meat cleaver for Christmas. I LOVE it. It just glides right though the meat, bones and all.

Hot Wings

Chicken wing pieces

Salt and pepper

Franks Red Hot Wing Sauce

1.       Preheat oven to 450. Rinse and pat dry chicken wings. Season with salt and pepper.

2.       Spread wing pieces out on a foil lined pan (I like to use a wire rack so they don’t sit in their own juices)

3.       Cook wings for 30 minutes, turning once.

4.       Broil to make skin crispy about 5-10 minutes each side. Watch wings close during this to avoid burning.

5.       Place cooked wings in a large bowl, add wing sauce and mix to coat.

6.       Serve with celery and ranch dressing.

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