THE PALEO WAY 10 WEEK ACTIVATION PROGRAM

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Vietnamese Chicken Wings

SERVES: 4

YIELDS: -

PREP TIME: 20 minutes (plus 1 hour – overnight marinating)

COOK TIME: 30 minutes

CONTAINS: fish

2 tablespoons wheat-free tamari

coconut aminos
When I was a kid, I loved it when my mum made chicken wings – I
always enjoyed sitting at the table and nibbling the meat around the 2 tablespoons coconut oil duck fat,
bones. From my experience, most kids love finger foods, so this is a tallow or other good quality fat
great dish to try making for them. melted

Simply reduce or even omit the chilli, depending on what your kids are 1 tablespoons fish sauce
used to. And if you don’t want to miss out on the chilli kick, simply have
some kimchi or sriracha
on the side for yourself. You could also use 2 teaspoons honey or maple syrup
chicken drumsticks or marylands for this if you wanted something a little (optional)
less fiddly. Serve with a big cucumber salad or some sautéed Asian
greens. And if you have any wings left over, why not remove the meat 4 garlic cloves crushed
and add it to some cauliflower fried rice, pop it in a chicken bone broth
with some greens, or just add it to some scrambled eggs for breaky. 2 spring onions finely chopped

1 teaspoons dried chilli flakes

To make the marinade, combine the tamari or coconut aminos, oil or fat,
fish sauce, honey (if usling), garlic, spring onion, chilli flakes and Chinese ½ teaspoons Chinese five-spice
five spice in a large bowl and whisk well. powder

Add the chicken wings to the marinade and turn until the chicken is well 12 chicken wings
coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
1 small handfull Thai basil
Preheat the oven to 200°C.
1 small handfull coriander
Transfer the wings to a baking tray, spread out in an even layer, then
roast, turning occasionally, for 25–30 minutes until the chicken is 1 small handfull Vietnamese mint
golden and cooked through.
Fried shallots and chillies
Meanwhile, to make the fried shallots, melt the oil or fat in a small
250 mls coconut oil duck fat, tallow
saucepan over medium heat. Add the shallots and cook for 2–3
or other good quality fat
minutes until golden. Remove the shallots with a slotted spoon and
drain on paper towel. 4 French shallots finely sliced

To make the fried chillies, add the sliced chilli to the same coconut oil 2 long red chillies thinly sliced
and cook for a few minutes, or until the chilli starts to turn a light golden.
Remove with a slotted spoon and drain on paper towel. (The coconut oil
will have taken on a lovely flavour from the shallots and chilli. You can
re-use it for sautéing vegetables or cooking meat, chicken or fish.)