Recipes
Coconut Rosemary Ghee Wings
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1 Large Head of Broccoli, cut into florets (400g)
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1 lb Chicken Wings- about 10 wingettes and/or drumetes (454g)
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1 tbsp Garlic Rosemary CocoGhee (240g)
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2 tsp Paprika (5g)
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1/2 tspSalt (3g)
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1/2 tsp Black Pepper (1g)
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1/2 tsp Lemon Juice (2.5g)
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1 pinch cup See Salt Finishing Salt (<1g)
- Trim tips of wings (if not already trimmed), and separate drumettes from wingettes at joint (if not already separated by butcher)
- Rinse and pat chicken wings dry
- Rub ghee over wings by hand, coating thoroughly
- In small bowl, combine lemon juice, paprika, salt and pepper
- Rub spice blend into wings
- Place wings on parchment paper lined baking sheet, refrigerate 45 minutes
- Heat over to 425 degrees
- Take wings from refrigerator and place directly into oven
- Bake for 30 mins, turning once midway through
- Optional-Broil on high for 1 minute to get a crispier skin
- Remove from oven sprinkle with finishing salt, cool and enjoy!