Keto Chicken Wings

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[{"selector":"#anim-3ce491bd-6f13-4956-9c0a-b88faea0596f","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-ec27ff97-5024-4fa7-b2e1-8152b690164b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.470588122858366%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – 1 can coconut milk – ¼ cup gluten-free tamari or coconut aminos – ⅓ cup lime juice – 1 red Thai chili pepper seeded and chopped – 3 tablespoons avocado oil – 1 tablespoon almond butter or peanut butter – 1 teaspoon minced garlic – 2 pounds chicken wings or drumettes Get the Recipe

– In a large bowl whisk together coconut milk, coconut aminos, lime juice, Thai chili pepper, avocado oil, almond butter, and garlic.

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– Refrigerate for at least 4 hours or up to overnight.

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– Preheat oven to 425.

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– Line a baking sheet with parchment paper and use tongs to remove the wings from the marinade.

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– Place the wings in a single layer. Bake for 35 to 45 minutes, until the wings are crispy and an instant-read thermometer reads 165 degrees F.

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