Breaded Red Hot Wings with Purple Slaw and Baked Sweet Potatoes
Literally the best goddamn healthy chicken wing dinner ever in life
Makes 2-4 Servings
Prep Time: 20 mins
Cook Time: 20 mins
For the Breaded Red Hot Chicken Wings
1 lb chicken wings
2 large eggs
3/4 cup almond meal
2 tsp garlic powder
2 tsp paprika
1 tsp cayenne pepper for MEDIUM hot (2 tsp for HOT or 1/2 tsp for MILD)
1 tsp kosher salt or sea salt
Preheat oven to 400°F (204°C).
Whisk the eggs, in a medium bowl.
Mix together almond meal, garlic powder, paprika, cayenne, and salt in a larger bowl.
Dip each chicken wing into the egg wash then lay in the almond meal breading, coating both sides.
Place breaded wings on a parchment paper-lined baking sheet. Bake for approximately 25 minutes or until cooked through.
For the "Franks Red Hot" that Whole30 would approve of
2 1/2 Tbsp. ghee
1 Tbsp. salt
1 tsp. apple cider vinegar
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Place a small saucepan over medium heat.
Add all ingredients to saucepan. Once ghee is melted, whisk to combine.
Transfer unused sauce to a glass jar with lid (this doesn't have to be refrigerated)
For the Baked Sweet Potatoes
· 6 medium sweet potatoes, unpeeled
Preheat oven to 400°F
Stab the Sweet potatoes with a fork a couple times
Wrap the sweet potatoes in tin foil
Place sweet potatoes on cookie sheet (they leak when they're baked)
Bake in oven for 1 hour
Carrot Ginger Purple Slaw
1/2 medium red cabbage head, thinly sliced
1 carrot, julienned or shredded
1 handful of cilantro, roughly chopped
2 scallions, thinly sliced
2-4 tablespoons of tangy carrot ginger dressing (HOW TO MAKE BELOW)
Carrot Ginger Dressing
1/2 cup apple cider vinegar
2 large carrots, chopped
1-inch segment ginger root
2 scallions, whites only
1/3 cup Paleo/Whole30 approved mayonnaise (or not)
Salt and Pepper
In a bowl mix together cabbage, carrot, cilantro, and scallions
In a separate bowl mix all the ingredients for the carrot ginger dressing
Mix the dressing and cabbage together
Enjoy! (best if let sit for up to 24 hours in fridge before eating)