There’s something about fried chicken. The crispy skin is loved by everyone in my family.
I set to work on a recipe that would result in crispy skin, and be accompanied by a delicious dipping sauce.
Saffron is a unique spice that comes from the middle east. The red threads result in a beautiful orange-yellow color when cooked. There’s no way to describe the flavor other than to say, “It tastes like…saffron.” There’s just nothing else like it.
The reason I love palm shortening to fry in is because it has no aftertaste like coconut oil can, and ends in a very light, not oily result. Of course, you can use coconut oil or another favorite oil to fry these in as well.
These Paleo Chicken Wings with Creamy Saffron Sauce are a delicious weeknight dinner with a little extra special flair. If all my kids love it, you know it’s a winner!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
wings
|
- 1/2 cup tapioca flour
- 1 TBSP salt
- 1 tsp pepper
- pinch cumin
- 15 chicken wings
- 1/2 cup organic palm shortening
- For sauce:
- 1 cup dairy-free milk (almond, coconut, etc.)
- 1 pinch salt
- 1 tsp tapioca flour
- 1 pinch saffron
Ingredients
|
- Heat the palm shortening in a skillet over medium heat.
- Stir together the tapioca flour, salt, cumin & pepper.
- Dredge the chicken wings in the flour mixture.
- Place some of the wings in the skillet (don't crowd) and cook a few minutes on each side, until done (about 3-4 minutes per side).
- Remove and repeat until the wings are done.
- Meanwhile, add all the ingredients for the sauce to a saucepan, and whisk together. Cook, stirring occasionally, until slightly thickened.
- Serve with wings.
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Kelly @ The Nourishing Home says
This looks amazing! I can’t wait to try it. Will be sharing this via social media. Thanks, Shanti!
Shanti Landon says
Thanks, Kelly!