Chicken Wings with Golden Beet Chips and Collagen Carrots
Brace your solar plexus, because this meal is about to blast your third charka WIDE OPEN. It doesn't get much yellower than this, I'm talking turmeric, carrots, and golden beets baby. There is something about yellow and orange food that makes me feel alive, and this meal pretty much makes my heart sing.
I'm obsessed with chicken wings. They often get a bad rap because normal restaurant wings are deep fried and taste like regret, but chicken wings are actually extremely nutritious and yes healthy! ...if the meat is high quality, and is cooked the right way. These organic, pasture raised chicken wings are oven baked, and covered in anti-inflammatory turmeric, anti-oxidant rich paprika, and digestion boosting cayenne. Hells, yes. Pair it with a big salad (and maybe a bowl of sweet potato fries) and you have yourself an epic tasting and incredibly balanced, nutritious meal.
Collagen is all the rage these days. Whether it's in supplement form or in a broth, I consume it every single day. One of my newest favourite ways to get a collagen hit is by cooking chicken wings in the same tray as my vegetables. The three joints of a chicken wing are full of cartilage, and thus collagen. When cooked, the juices that come out of these chicken wings infuse the surrounding carrots and beets with this gelatinous substance filled with amino acids, vitamins, and minerals. Not only do they taste amazing, but they're packed with the goods to help heal your gut, strengthen your hair + nails, and make your skin glow from the inside out.
- 1 pack of organic, pasture raised chicken wings (approx. 1/2 a kg)
- 2-3 tbsp of your preferred cooking oil (homemade lard... aka bacon fat)
- 3 organic golden beets, thinly sliced
- 5-6 large organic carrots, chopped into fourths, length-wise
- 2 tbsp organic turmeric powder
- 2 tsp organic paprika
- 1 tsp organic cayenne pepper
- organic black pepper
- sea salt
1. preheat oven to 400 degrees F
2. toss chicken wings in 1 tbsp of your cooking oil and then place across two baking sheets lined with parchment paper
3. using a sift, dust the chicken wings with turmeric, a crack of black pepper, paprika, cayenne, and sea salt
3. chop carrots and beets and toss in another tbsp of cooking oil and place all around chicken wings on the tray- making sure you leave some space between the vegetables (if they're too close to one another, they will steam instead of roast)
4. after 15 minutes in the over, take out the tray and play musical chairs with the wings & veggies. you want to not only flip them to the other side, but move them around so that the collagen absorbs into the veggies (if you're not seeing it happen yet, don't worry)
5. after another 15 minutes, repeat step 4. By now you should absolutely see the wings bubbling and spilling onto the tray, make sure you give the tray a good shake and move the veggies around to absorb the juices
6. another 10ish minutes and your're all done. After the second shake down, make sure you keep an eye on everything. Despite the 400F oven, every oven cooks at a different speed. Make sure your wings don't burn, but leave them in long enough to get really cri$py, and for the carrots and beets to absorb as much collagen goodness as possible.