Recipe: Mok Mok Wings

Ingredients:

2 tablespoons ghee, divided

4 pounds wingettes

1 tablespoon cream of tarter

2 teaspoons Kosher salt

2 teaspoons baking soda

1 teaspoon arrowroot powder or tapioca flour

Sauce

1 tablespoon ghee

1 large shallot, minced

2 garlic cloves, minced

½ teaspoon red pepper flakes

¼ cup honey

¼ cup fish sauce

Juice from 1 lime

Garnish

2 tablespoons toasted sesame seeds

¼ cup sliced scallions

Directions:

1. Preheat the oven to 400.

2. In a small bowl combine the cream of tartar, salt, baking soda and arrowroot powder.  Put the wings in a mixing bowl, pour the powder over them and mix with your hands to evenly spread it.

Lo Note: I seasoned my wingettes, because why wouldn’t I?

3. Arrange the chicken on greased wire racks that are placed on tin foil-lined, rimmed baking sheets. Bake for 20 minutes, flip, then bake for an additional 20 minutes.

4. While the chicken is cooking, make the sauce. Melt the ghee in a small saucepan.  Ad the shallots and sauté until softened. Add the garlic and red pepper and stir til fragrant. 

5. Add the honey and fish sauce and bring to a boul.  Lower heat an simmer for 8 to 10 minutes until it thickens.

6. Remove from the heat and add the lime juice.

7. Pour the sauce into a large mixing bowl.  Add the chicken and toss till evenly coated.  Top with sesame seeds and scallions.

I ended up dipping each wing into the sauce and platting them.  Then I used the leftover sauce for additional garnish.

Recipe inspiration found in our Ready or Not! Nom Nom Paleo book.

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