I need to give a shoutout to my hubs for letting me use this recipe (you can find him on Instagram at back_porch_dad). He’s a true carnivore and LOVES wings, but about 2 years ago we made the commitment to stick to the 80/20 rule of eating clean. Wings were one of the first recipes he had to revamp and these are goooood!
21 Day Fix.
Lewis Boy approved.
And just in time for Father’s Day!
Whole wings (drumsticks and wings attached)
Crushed red pepper
Italian seasoning or oregano
Buffalo hot sauce of choice (Tabasco brand is pure paleo, but can be hard to find. Brands like Frank’s have minimal preservatives)
Blue cheese (optional)
Preheat grill to high heat
Dust both sides of the winds with seasonings. I start with the coarsest seasonings first. This prevents the cayenne powder from blocking the crushed red pepper and Italian seasoning from sticking well.
Grill on high heat until golden brown and juices are popping. (His words!)
After the wings are seared, move them to top rack to ‘bake’. Close the lid and check and turn periodically. Depending on the grill, this should take as long as half an hour.
When they’re done, brush on the buffalo sauce. Let this cook onto the skin for 3-5 minutes. Repeat once.
Remove from grill and let cool for a few minutes. Feel free to top with blue cheese immediately after removing them from the grill if you’d like.
This is a great quick supper that can also be saved for lunch.
In this recipe I do have options for both refrigerated pizza crust and tortillas. I prefer whole wheat tortillas, homemade pizza crust or a paleo crust, but you can use whichever you’d like. Just don’t eat it all in one sitting!
Servings: 4 (Save leftovers for lunches)
1 large tomato, seeded and diced
1 c grated mozzarella cheese
½ c fresh basil, chopped
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 garlic cloves
Refrigerated pizza dough or whole wheat tortillas
Preheat oven to 400F
Combine tomato, mozzarella, basil, oil, vinegar and garlic in a medium bowl. Let stand for 10 minutes.
Meanwhile, unroll the dough or get out the tortillas. Transfer to a non stick baking sheet and top with tomato mixture.
Bake pizza about 8-10 minutes or until cheese is melted and dough is cooked through.
Top with red pepper (optional) I also like to add red onions, mushrooms and olives to mine. Feel free to add those veggies!