Hähnchenflügel mit Sriracha, kohlenhydratarm und glutenfrei

Zutaten

• 2 pounds chicken wings, tips removed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely minced
• 1/4 cup onion, finely minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon coconut aminos
• 1/2 cup olive oil for frying
• 1 tablespoon tomato paste
• 1/4 cup low carb sriracha sauce
• 1/2 teaspoon lime zest
• 1/2 tablespoon lime juice
• 2 tablespoons grass-fed butter, melted

Zubereitung

1. 1

   Rinse the chicken wings and pat them dry. Set aside.

2. 2

   In a large mixing bowl, combine cumin, coriander, kosher salt, black pepper, olive oil, garlic, onion, cider vinegar, and coconut aminos.

3. 3

   Toss the wings in the spice mixture and make sure they are well coated. Cover and refrigerate at least 4 hours or overnight.

4. 4

   Preheat the oven to 375° F.

5. 5

   Spread the wings on a large rimmed baking sheet and roast for 30 minutes, until firm but not cooked through.

6. 6

   In a large pot, heat the olive oil for frying. When the oil is hot, add the wings pot and fry for about 5 minutes. If you don’t want to fry the wings, let them roast in the oven for about 1 hour longer, until crisp and golden brown.

7. 7

   In a large saucepan, combine tomato paste, sriracha sauce, lime zest, lime juice, and butter. Heat and stir well to combine. When thoroughly combined, remove from heat and set aside.

8. 8

   When the wings are fully cooked, add them to the sauce and toss well.

9. 9

   Shake off any excess sauce and transfer the wings to a platter.

10. 10

    Serve immediately.