Baked Chicken Wings

Ingredients

• As many chicken wings as you need to eat (we usually make around 30-40); we prefer either drummettes only or buffalo style wings
• Salt & Pepper
  

Cashew Butter Sauce - made to taste and desired consistency (aka, Jon doesn't measure things)

• ~1/2 c cashew butter
• ~1/3 c coconut aminos
• ~1/3 c water
• Tabasco to taste

Buffalo Sauce

• ~1/3 c coconut oil
• ~1/2 c Franks Red Hot Sauce Original
  
• ~1 T garlic powder

I'll update the amounts if he ever decides to actually measure them.

Directions
Preheat oven to 375. Add salt and pepper on both sides of the wings and place in a foil-lined pan (pans, for us). If you have a convection oven, use it; it seems to help the wings get a little crispier. Bake wings for 20 min. If you're making plain wings, flip them and bake for another 20 min. If using a sauce, take the pan(s) out of the oven and baste the wings with sauce on the top side. Put back in oven for 10 min. Remove the wings and flip; baste the other side and put back in the oven for 10 min. Voila!

Many Mini-Muffins!

Because it's impossible to not be happy when I think about these. I made lemon blueberry last weekend, and tonight I made apple cinnamon.



The recipe I ended up using was pretty close to Liz K's, and there's a similar one on Jen's Gone Paleo.

Base Recipe

• 1/2 c coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 6 eggs
• 1/4 cup raw honey
• 4 tbsp unsweetened applesauce
• 1/4 c coconut oil
• 1 tsp vanilla extract

Then add some of whatever you'd like. Last weekend, it was a tbsp of lemon zest, and a cup of blueberries. Tonight, it's cinnamon and apples.

Directions
Preheat oven to 350. Mix dry ingredients in one bowl, wet ingredients in another. Add dry ingredients into the wet ingredients, then fold in your fruit. Pour batter into lined or greased muffin tins. Bake 12-15 min.

This recipe made about 30-35 mini-muffins. The muffins were a little oily last week, so I decreased the coconut oil from 1/3 cup to 1/4 cup.