Chili lime sauce
- ½ cup coconut oil (or softened unsalted butter if not dairy-sensitive)
- 1 tablespoon Thai red curry paste
- 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ¼ cup coconut aminos or wheat-free tamari 1 lime juice
For serving
- Sliced green onion (optional)
- Thinly sliced purple endive or radicchio (optional)
How to Make It
- Preheat the oven to 425°F.
- Spread out the wings on a rimmed baking sheet. Bake for 25 minutes, or until the chicken is cooked through and the skins are crisp.
- While the wings are cooking, put the coconut oil, red curry paste, sweetener, and coconut aminos in a large bowl and mix well. Add the lime juice and stir to combine. When the wings come out of the oven, add them to the bowl and toss until well coated.
- Garnish the wings with sliced green onion and serve with purple endive on the side, if desired. Serve with extra sauce for dipping.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 428 kcal Calories from Fat: 315.9 kcal |
|
% Daily Value*
|
| Total Fat 35.1 g 100% |
Trans Fat 0.0 g |
carbohydrates 2.6 g 2% |
Protein 26.4 g 53% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |