Crisp Chicken Wings with Chili-Lime Butter

by Susan on October 27, 2016

In my book, Tyler Florence can do no wrong. Sure, there were those unfortunate spots he filmed for Applebee’s a few years back (ick), but other than that he’s a total charmer and all of his recipes I’ve tried have been absolutely delicious. Add this one to the list! The sauce  is such an interesting combination of flavors; it’s got a little heat, but the lime juice and honey balance it.

My husband always feels that wings baked in the oven are never crispy enough for his liking, Before tossing these in the sauce I broiled them for about a minute a side, which definitely crisped up the skin a bit. Grab your napkins and enjoy this one! Gluten, grain and dairy-free.

Crisp Chicken Wings with Chili-Lime Butter
adapted from Tyler Florence

4 lbs. chicken wings
olive oil
sea salt and freshly ground black pepper
8 tablespoons (1 stick) organic unsalted butter, softened
1 rounded tbs. Thai red curry paste
1/4 cup raw honey
1/4 cup gluten-free organic soy sauce (or coconut aminos for paleo option)
1 lime, halved
chopped cilantro leaves, for garnish

Preheat the oven to 425.

Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning, then spread the wings out on a baking sheet (I like place my wings on a metal cookie cooling rack on top of the sheet, and line the sheet with foil to catch any drips). Roast about 25 minutes until the skin gets crisp and brown, and the meat is tender. If extra crisp skin is desired, switch the oven to broil and broil each side for 1 minute.

While the chicken is cooking, put the butter, red curry paste, honey and soy sauce in a blender. Season with salt and puree until smooth. Scrape into a big bowl.

When the wings come out of the oven, add them to the bowl with the curry butter. Squeeze the juice of the lime over the wings and toss gently. Garnish with cilantro.


Crispy Baked Sweet Potato Fries

by Susan on October 26, 2016

I am continually tweaking my method for baked sweet potato fries, as they’re a family favorite but I can never get them quite as crispy as I’d like (without breaking out the fryer!).

This is my best attempt thus far, and worthy of a share. For a while now I’ve been using the technique of dusting them with a little arrowroot before baking, but I also have started to soak them in ice water beforehand. This helps rid the sweet potatoes of excess starch, helping them to crisp up and also prevent them from sticking together.

I often just make my fries with lots of salt and a little pepper, but this time I added a mixture of chili powder, palm sugar, onion and garlic powders. If you use any kind of sugar when making fries, I highly recommend using a Silpat liner or parchment paper on which to bake them. The sugar will caramelize a bit, and make the fries inclined to stick to naked baking sheets and foil.

My kids love their fries with traditional ketchup, but I’m a huge fan of dunking mine in sriracha mayo. When I can find it I grab Hampton Creek’s sriracha Just Mayo, as it’s non-GMO, egg-free and already as spicy as I like it! You can also just mix a little sriracha sauce into organic mayo to achieve the same end.

This healthy and fun side is gluten, grain and dairy-free.

Crispy Baked Sweet Potato Fries

3 medium sweet potatoes, peeled and cut into skinny fries
1 tbs. arrowroot starch
2 tbs. olive or melted coconut oil
1 tbs. chili powder
1 tbs. palm sugar
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. freshly ground black pepper
coarse sea salt, to taste

Preheat oven to 425. Cover 2 baking sheets with either parchment paper or Silpat liners.

Place fries in a large bowl of ice water and allow to soak for at least one hour.

Drain fries and dry well with paper towels. Place in a large zip-top bag with the 1 tbs. starch. Seal and shake to evenly coat the fries.

In a small bowl, combine oil with seasonings (except the salt). Add to bag with fries and toss again to thoroughly coat.

Divide fries evenly between the two baking sheets, making sure they’re in an even layer without overlapping. Bake for 20 minutes, then flip fries and rotate baking sheets. Bake for another 15-20 minutes or until starting to get dark on the edges.

Season to taste with coarse sea salt.


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