For all you Super Bowl fans out there (I'll confess right now, I'm not really one of them) here's a simple wing recipe you can enjoy (I am a huge fan of chicken wings). I recently adopted an Autoimmune Paleo Diet, that's the AIP (future post to come) and this fits the bill. Nothing better than a good crispy wing with the perfect ratio of skin, fat and meat. Cut up some squash (my newest love is the kabocha squash... sweet in taste and smooth in texture so who needs bbq sauce) and let the wings cook right on top dripping their delicious juices. I like to start them at a low temperature and then increase the heat at the end to crisp up the skin. Perfect for Sunday's game if you're watching or just an easy Sunday supper.
2 - 3 pounds pastured or organic chicken wings
1 kabocha squash - peeled and cut into 2 inch chunks
3 sprigs rosemary - remove from stem
2 - 3 tablespoons pastured duck fat or lard (or other good quality cooking fat)
sea salt to taste
Preheat oven to 300 degrees. Place baking dish with the duck fat in the oven to melt the fat and remove. Place squash on the fat, sprinkle with sea salt and half your rosemary. Toss together so each piece is well coated. Place wings on top of the squash, sprinkle generously with sea salt and remaining rosemary (and some more fat if you like). Bake for an hour at 300 degrees. Increase heat to 400 and bake until golden (about 25 minutes).