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RECIPE: Honey Garlic Lemon Chicken Wings

Honey Garlic Lemon Chicken Wings

From The Performance Paleo Cookbook

  • 2lbs of chicken wings
  • 1 ½ tbsp melted coconut oil or butter
  • ¾ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp grass fed butter
  • 5 cloves garlic finely chopped (can use the fresh selection tubes from the deli also)
  • Zest of 1 or 2 lemons (if have on hand)
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • Pinch of cayenne pepper-not too much!

Preheat the oven to 400 degrees, line a baking sheet with foil or parchment paper. Pat wings dry with a paper towel and put them on the baking sheet. Drizzle with melted butter or coconut oil, sprinkle with garlic powder, salt and pepper. Toss well with your hands to combine, then arrange in a single layer. Bake the wings for 30 minutes or until crispy and golden. Remove from pan to allow to cool a bit.

Prepare the glaze next. In a small saucepan, combine the butter, garlic, lemon zest and juice, honey, and cayenne pepper. Bring the mixture to a boil then reduce to a zimmer, cooking until the mixture has reduced by about half. Be careful not to walk away because this can burn quickly! Immediately pour the glaze onto the wings, and toss them until coated! Makes 4-5 servings.

**Freeze leftovers from Monday for Friday, remove wings from the freezer Friday morning and place in the fridge, if not thawed when you get home set out on counter. To prepare for Friday night; heat oven to 350 degrees, place wings in a single layer on baking sheet, if desired loosely place a second sheet of foil over wings to prevent from drying out. Bake until heated through, about 15-20 minutes.
Carly Villarreal