Thank you, Juli Bauer from paleomg.com! I wanted to try something new for the game that I could prep ahead. This turned out GREAT!
Here’s my version of the already awesome recipe Juli did. Enjoy, LiveFitters!
For the wings:
- 2 pounds chicken wings
- salt and pepper, to taste
- ⅓ cup lime juice
- 3 tablespoon honey
- zest of 1 lime
- 1 tablespoon coconut aminos
- pinch of salt
-Make ahead! Mix lime juice through salt and place in a small, air tight container. Sharpee the top w/ “For the wings”
For the dip:
- ¼ cup mayo
- 1 avocado
- juice of one lime
- ¼ cup cilantro
- ⅛ teaspoon red pepper flakes
- pinch of salt & pepper
-Make ahead! Place everything in a small food processor or blender, mix well, and place in an air tight container. Sharpee the top w/ “Wing dip”
-Don’t worry about the avocado turning brown – the juice from the lime will keep it fresh!
- lime zest from one lime
- green onions, sliced
- lime wedges
-Make ahead! Mix the zest and onions, place in small container. Sharpee the top with “When serving”
-Cut the lime wedges, place in baggie
How To – This is based on making everything the same night. If you want to make ahead, see above.
Place an oven rack in the top position and preheat the oven to 400 degree F. Line a baking sheet with foil and place a wire rack on top. Grease wire rack. Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
While wings cook, place all ingredients for the dip in the food processor and blend until smooth. Place in the fridge to chill.
When wings have 10 minutes left to cook, place the lime juice, honey, lime zest, coconut aminos and a little bit of salt in a small saucepan over medium heat. Bring to a low boil, about 8-10 minutes, then remove from heat.