Paleo Crispy Fried Wing Dings
Get ready to elevate your fried chicken game with these Paleo Crispy Fried Wing Dings—an irresistible, grain-free twist on a comfort food classic! Perfectly seasoned and breaded with almond flour and tapioca starch, these wings offer the ultimate crunch without compromising on clean eating. Infused with the tangy richness of coconut aminos and apple cider vinegar, every bite bursts with flavor. Fried to golden perfection in heart-healthy avocado oil, these wing dings are entirely gluten-free, dairy-free, and paleo-friendly, making them ideal for anyone embracing a healthy lifestyle. Serve them hot with your favorite dipping sauce for the ultimate crowd-pleasing appetizer or party snack. Whether you're hosting game night or simply craving indulgence, these crispy wing dings are sure to hit the spot!
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Recipe Information
Ingredients
- 2 pounds chicken wings
- 1 cup almond flour
- 0.5 cup tapioca starch
- 1 teaspoon baking powder (aluminum-free)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 2 cups avocado oil
Instructions
In a large bowl, combine apple cider vinegar and coconut aminos. Add the chicken wings and toss them to coat thoroughly. Let them marinate for at least 15 minutes or up to 1 hour in the fridge.
In a separate mixing bowl, combine almond flour, tapioca starch, baking powder, paprika, garlic powder, onion powder, sea salt, and black pepper. Mix well to create your breading mixture.
Remove the chicken wings from the marinade, allowing excess liquid to drip off. Dredge each wing in the flour mixture until fully coated and set them aside on a baking sheet.
In a deep skillet or fryer, heat avocado oil over medium-high heat to 350°F (175°C). Ensure there is enough oil to fully submerge the wings.
Carefully add a batch of wings to the hot oil, making sure not to overcrowd the skillet. Fry each batch for about 8-10 minutes or until they are a deep golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F (74°C).
Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. This helps maintain crispiness.
Repeat frying with remaining wings, ensuring the oil temperature returns to 350°F (175°C) each time before adding a new batch.
Serve hot with your favorite paleo-friendly dipping sauce and enjoy the crispy goodness!
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
