Coconut Curry Chicken Wings


Coconut Curry Chicken Wings

1.5-2 lbs. of Free Range Chicken Wings
½- ¾ Tsp Sea Salt
¼ Tsp Pepper
2 Tsp Curry Powder
1 Tsp Cinnamon
Cayenne Pepper (dash)
3 TBS Coconut Oil
2 TBS Maple Syrup

Preheat oven to 375 degrees. Coat the pan(s) with coconut oil and spread the chicken wings out. I individually season each wing with the above seasonings (heavier on the curry and cinnamon, medium on salt & pepper and light on the cayenne unless you want them spicy).

Heat approximately 3 TBS of coconut oil so that it is liquid form and drizzle over the wings. Bake for 45 minutes. Remove from the oven and baste with 2 TBS of maple syrup. I normally use a basting brush for this. Return to the oven and broil on low for 15 minutes or until crisp. You might have to adjust the time based on your oven and your broil control.

**You can order specific cuts of meat from quality sources at the Green Grocer here in Chicago!