Sticky Wings over Parsnip PureeAdd To My Recipes
12 chicken wings
1 cup grain free, kosher for Passover mix, or Gefen Almond Flour
1/2 teaspooon paprika
1/2 teaspoon Gefen Garlic Powder (optional)
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/3 cup Rorie's creamy dressing or Gefen Mayonnaise
1/2 to 2/3 cup Gefen Honey
5 tablespoons Tuscanini Tomato Paste
3/4 cup Heaven & Earth Pineapple Juice
1 teaspoon Gefen Table Salt
3 cloves garlic, crushed, or 3 cubes frozen garlic
1 teaspoon freshly minced ginger
1 teaspoon olive oil or Tonnelli Avocado Oil
3 large parsnips, peeled and diced
1–2 tablespoons Gefen Honey or maple syrup
2 teaspoons Gefen Table Salt
Prepare the Wings
Preheat oven to 400 degrees Fahrenheit. Grease a cookie sheet with oil.
In a wide shallow bowl or in a larger plastic bag mix the flour blend with spices.
Brush each wing with dressing or mayonnaise on both sides and coat each wing in the crumb mixture. Place on the cookie sheet leaving at least half an inch space between wings.
Bake for about 45 minutes or until golden crispy and cooked through.
Prepare the Sauce
Heat a small saucepan on medium heat and coat with oil. Add garlic and ginger and sauté until just fragrant – about one minute. Add the rest of the sauce ingredients and bring to a gentle boil.
Lower the flame and cook for about 15–20 minutes or until sauce reduces and thickens.
Prepare the Parsnip Puree
Fill a medium pot with water and add one teaspoon salt and the diced parsnips. Bring to a boil and lower to low heat. Cook until fork tender, about 45–60 minutes.
Drain the parsnips and add to a mixing bowl with the honey and remaining salt. Blend with a hand blender until creamy and smooth.
Pour the sauce over the cooked wings.
Spoon a small amount of mash onto a plate and smooth into a circle. Place the wings on top of the mash. Garnish with chopped scallions.
Note: This recipe provided with permission from kosher.com.
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