Lime and Cilantro Chicken Wings

It is now officially fall and nothing goes hand-in-hand better than food and football.  Especially here in the Mid-South.  Whether you prefer college or professional pigskin, you can still enjoy game day fare without sacrificing your commitment to your nutrition.  This Lime and Cilantro Chicken Wing recipe was borrowed and adapted from Iron Chef Michael Symon.  As we’ve found, ingredients in many existing recipes can be substituted to follow Paleo guidelines with a few minor tweaks and absolutely no compromise on the flavor.  The original recipe calls for 4 cups of duck fat (for frying), extra virgin olive oil and butter.  We changed the cooking method from frying to grilling (which added a wonderful smokiness) and substituted coconut oil for the butter.  Replacing the butter for coconut oil added to the sweetness and really helped balance the spiciness of these wings.   

So throw on your team colors and enjoy. 

 

Michael Symon’s Crispy Lime and Chicken Wings

  For the marinade: 3 lbs chicken wings 1 Tbsp kosher salt 1 tsp sugar 1 Tbsp smoked paprika Juice and zest of 2 limes (reserve zest for wing sauce) 1/2 C extra virgin olive oil For the wing sauce: 1/2 C sriracha or other hot sauce 1 Tbsp apple cider vinegar 2-3 Tbsp honey 3 Tbsp ccoconut oil Reserved lime zest 1/2 tsp sea salt 1/2 C cilantro 2 jalapeños thinly sliced, for garnish Combine kosher salt, sugar, smoked paprika, lime juice and olive oil. Add wings and toss to coat. Cover and refrigerate 2-3 hours. Heat gas or charcoal grill to medium heat. Oil grill grate. Add chicken to grill and cook 30-40 minutes or until chicken is no longer pink in the middle. In a small sauce pot over low heat, combine sriracha, apple cider vinegar, honey, coconut oil, lime zest, sea salt and cilantro. Stir occasionally while wings are cooking on the grill. When wings are fully cooked, remove from grill and cover with sauce.  Garnish with jalapeños. Serve immediately.
  For the marinade: 3 lbs chicken wings 1 Tbsp kosher salt 1 tsp sugar 1 Tbsp smoked paprika Juice and zest of 2 limes (reserve zest for wing sauce) 1/2 C extra virgin olive oil For the wing sauce: 1/2 C sriracha or other hot sauce 1 Tbsp apple cider vinegar 2-3 Tbsp honey 3 Tbsp ccoconut oil Reserved lime zest 1/2 tsp sea salt 1/2 C cilantro 2 jalapeños thinly sliced, for garnish Combine kosher salt, sugar, smoked paprika, lime juice and olive oil. Add wings and toss to coat. Cover and refrigerate 2-3 hours. Heat gas or charcoal grill to medium heat. Oil grill grate. Add chicken to grill and cook 30-40 minutes or until chicken is no longer pink in the middle. In a small sauce pot over low heat, combine sriracha, apple cider vinegar, honey, coconut oil, lime zest, sea salt and cilantro. Stir occasionally while wings are cooking on the grill. When wings are fully cooked, remove from grill and cover with sauce.  Garnish with jalapeños. Serve immediately.
POPULAR POSTS
Schedule Your free intro
Talk with a coach about your goals, get the plan to achieve them.

START HERE.

fill out the form below to get started!

Take the first step towards getting the results you want!

learn more about our membership options

Fill out the form below to get started.