Fried Pastured Chicken Wings, yes, siree! I don’t know what got into me tonight, but I just had to make these bad boys.
I had a mean craving for a really tasty snack, but guess what?! Although it tastes naughty, there’s nothing naughty about it.
Coated with coconut flour, this “fried” chicken is actually baked, lectin-free, grain-free, gluten-free, and tasty as can be!
"Fried" Chicken Wings
Servings 4
Ingredients
- 10 whole chicken wings
- 2-3 cups goat milk
- 4 tbsp olive oil
- 1.5 cups coconut flour
- 2 tbsp garlic salt
- 1 tbsp paprika
- 1 whole lemon juice of
- 2 tbsp pastuered butter
- pepper to taste
- 4-5 sprigs fresh Italian parsley chopped
Instructions
- Preheat oven to 400 degrees.
- Soak chicken wings in goat milk, try to cover all wings. Take tongs and move wings around to moisten exposed parts.
- Mix together coconut flour, garlic salt and paprika in a mixing bowl.
- Make a "working station", with a large piece of parchment, tin foil or wax paper on a flat surface.
- Take a moistened wing and dip into the flour mixture. Cover the wing completely and sprinkle over any exposed areas.
- Evenly disperse flour-coated wings on a covered baking sheet (tin foil or parchment paper).
- Season with pepper and place in the oven for 15 minutes.
- Melt butter on medium heat and also slice lemon wedges while the chicken bakes. Chop Italian parsley and set aside.
- Remove wings from the oven after 15 minutes of baking and drizzle evenly with melted butter and lemon juice.
- Bake for another 15 minutes.
- Remove from heat and optionally garnish with chopped Italian parsley.
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