We had a craving for pub grub over the holidays but unfortunately most actual pub grub is so not Celiac friendly and well I am frugal paying for a pub drink when we can make a Bailey's over ice at home for a fraction of the cost I would rather just stay home put on some music and have our own pub grub night in ~ so that is what we did!
These are a tasty hit in the house ~ grain free and totally crispy just like a pub grub wing or in my case drum cause I only like the drums!
Spicy Paprika Chicken
What You Need
- 2 lbs. chicken wings and drums
- 1 tablespoon garlic powder
- 1 tablespoon smokey paprika
- 1 tablespoon cayene pepper (adjust more or less depending on your heat preference)
- Freshly ground black pepper, to taste
- Rinse meat well.
- Mix spices in a small bowl
- Place chicken pieces in a ziplock bag and spices
- SHAKE IT to cover ~ I like to leave it marinade in the spice over night in the bag
- Cook in oven on 350F until internal temp is 160F or we like them on the BBQ for the extra smoky flavor.
- Serve with veggies and dip for a nice pub grub feel! (I tried a new Paleo inspired hummus for mine)
I love these just plain like this and that is how they look in the photo but if you like a 'glaze' for your chicken my spouse loves this Sriracha based sauce brushed on his as they are BBQ and than uses any leftover as a dip while eating.
Sriracha-based sauce
What you Need
- 5 tbsp. olive oil
- ¼ cup raw honey
- ¼ cup sriracha
- 1 tbsp. coconut aminos
- 1 lime - juiced
- Combine in a small bowl and mix well. Let stand at least 20 minutes to blend the flavors.
- If you want to have some for both basting and as a dip divide the bowl into two halfs. Use one for basting on your meat and set some aside the other for your dip
- Can store any leftover dip (from the bowl that was not contaminated with a basting brush or anyone actually dipping meat in it) in air tight container in fridge for several weeks.
Have an amazing day!
Margaret
Live Well, Laugh Often, Love Much
Be Totallyawake4-life
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