Super Bowl Curried Chicken Wings with Nut Butter Dipping Sauce

Wheat-free * Dairy-free * Gluten-free * Paleo ~~~

This being Super Bowl weekend, I would be remiss not to give you at least one recipe for your party.  So here are my Curried Chicken Wings (or any parts you like) with Nut Butter Dipping Sauce.

Let me make some other recipe suggestions from this blog, just in case you missed them (scroll down to the bottom of the page and hit “more…” for the Wings recipe):

Bacon Wrapped Amond Stuffed Dates
Bacon Wrapped Almond Stuffed Dates
Black Olive Tapenade
Black Olive Tapenade
Hidden Treasure Meatballs
Hidden Treasure Meatballs

 

Sweet Potato Empanadas
Sweet Potato Empanadas
Empanadas
Empanadas
Easy Peasy Meatballs
Easy Peasy Meatballs
Melon Stuffed Salami Cornicopia
Melon Stuffed Salami Cornicopia
Tahini Dip
Tahini Dip

Paleo Super Bowl Curried Chicken Wings with Nut Butter Dipping Sauce

I originally made this recipe with cashew butter but I find I prefer the Trader Joe’s sunflower seed butter; any nut or seed butter will work.  These wings turn out just as well with the skin removed from the chicken, if you would like a lower fat version – also use light coconut milk.

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3 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

Salt and ground red pepper to taste

2 1/2 pounds chicken wings, drumettes or pieces of choice

1 (13 to 14 ounce) can coconut milk, divided

2 tablespoons + 1 teaspoon maple syrup, divided

3 to 4 tablespoons cashew butter

2 cloves garlic, put through garlic press

11/2 teaspoons distilled white vinegar

Hot pepper sauce

Paprika for garnish

In a gallon plastic Ziploc® bag, place the curry powder, cumin, coriander, ginger, cardamom, salt and ground pepper. Zip bag and shake until combined.

Pour 1/2 cup of the coconut milk and two tablespoons of the maple syrup into the bag with the spices.  Zip bag and shake until combined.

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Add the wings (or whatever parts you are using) to the bag; zip bag and shake until chicken is coated with spice mixture. Refrigerate for 1 to 8 hours.

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Preheat the broiler. Line a jelly roll pan (15 x 10 x 1-inch) with foil. Remove the chicken pieces from the coconut milk mixture; do not discard any of the marinade in the bag. Place the chicken pieces in the prepared baking pan in a single layer.

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Broil 8 to 11 minutes per side, turning once, or until the chicken is cooked and no longer pink in center of thickest pieces.

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While the chicken is cooking prepare the dipping sauce.  Add the remaining 1 1/4 cups coconut milk to the reserved marinade in the bag.  Shake until combined.

Pour mixture into a 1 quart saucepan.  Add nut butter, garlic, remaining 2 teaspoons maple syrup, distilled white vinegar, pepper sauce and salt to taste; stir with a whisk to combine completely.

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Bring to a boil over medium high heat; reduce heat and simmer 2 minutes, stirring occasionally, until thickened.

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Pour into serving bowl and sprinkle with paprika to garnish, if desired.  Serve with cooked chicken pieces.

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Serves:  2 to 4 as a main course  or 4 to 8 people as snacks or hors d’oeuvres depending on how much other food is at the party

 

 

 

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