How about that local sports team?
I'm not much of a sports fan but I appreciate the zeal of football fans. I willingly participate in March Madness and Super Bowl pools because I like to see how far I can get with almost zero knowledge. It's been a pretty good strategy so far - I won the entire March Madness bracket last year without even knowing all the rules of the game.
While I don't love sports I love an excuse to throw a themed party. We've hosted many Super Bowl parties where guests bring signature dishes from the opposing teams cities and another time a SOUPer bowl potluck soup competition, complete with tomato soup cupcakes and the fanciest of soups; a vichyssoise. Nothing says Super Bowl party like a chilled potato and leek soup! This year we are sticking with traditional Super Bowl snacks - oven baked jerk spiced chicken wings, Cincinnati chili, guacamole, plantain chips, pork rinds, and my citrus baked olives.
Great baked wings at home are easy. The key is to bake them on a wire rack on a sheet pan and baste them with the sauce of your choice. For these jerk spiced wings I made a dry rub and let them marinade and then finished them with ghee before I put them in the oven and close to the end of the cooking time. When I do a saucier style wing, I like to baste with the sauce when I'm turning the wings and then toss before serving once they are finished cooking. Served with sweet potato fries and guacamole, these wings feel like a treat while on the Whole30.
Jerk Rubbed Chicken Wings
note: if you'd rather not make your own jerk seasoning, I really love this one from Epices De Cru
3 lbs chicken wings, split
1/4 cup ghee, melted
1 tsp kosher salt
1 tsp allspice, ground
1 tsp onion powder
1 tsp cinnamon
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper, fresh ground
1 tsp cayenne
1 tsp red pepper flakes
2 tbsp coriander, ground
2 tbsp ginger, ground
2 tbsp dried thyme
1/2 orange, zested, optional
2 tsp coconut sugar, optional
Preheat the oven to 400F.
Combine all the ingredients in the jerk seasoning into a large resealable bag. Add the chicken wings, seal the bag and shake the bag to coat the wings in the dry rub. Allow to sit at room temperature for 20 minutes while the oven preheats.
Cover two sheet pans with foil or parchment for easier clean-up. Place wire racks on top of the sheet pans. Drizzle half of the melted ghee into the resealable bag and evenly coat the wings with ghee. Place the wings, evenly spaced, on the racks. Bake the wings for 25 minutes, remove from oven to flip each wing and baste with ghee using a pastry brush or carefully with a spoon. Return to oven and continue to bake for 20 minutes until fully cooked and crispy.
tag #frompastatopaleo on Instagram to show me your finished dishes!