Orange + Toasted Sesame Chicken Wings [Whole30 compliant!]

Orange + Toasted Sesame Chicken Wings - The Homemade Haus

While I generally feel my best eating a mostly paleo diet, I don't have any intense sensitivities or allergies myself. I can indulge in a warm piece of bread alongside my soup or a few slices of cheese every once in awhile. When I eat the entire loaf of bread or block of cheese then yeah, I definitely have problems. Otherwise, I'm generally an omnivore and love learning about, cooking, and eating all kinds of foods (which is why you'll find everything from vegan to Whole30 to dairy-full recipes on this site!). 

That being said, after a few weeks of trial and error, I realized my nursing son was having issues when I ate wheat and dairy. To try to keep him feeling as good as possible, I'm back to cutting down on the bread and cheese. Unfortunately, that's just in time for the Super Bowl, then March Madness, and eventually baseball season in a couple months. Sporting events are not exactly the first place I look for wheat-free and dairy-free dishes. 

The more I learn, though, the more I'm able to find and create recipes for incredible game-day food that doesn't hijack my digestive system (and my son's). Wings have become a recent favorite. They're relatively easy to make, and you can create a million variations on the same theme. 

It's citrus season, so these wings get a sweet and sticky sauce made with fresh orange juice and naturally sweetened with dates. The sesame seeds may seem like a superfluous add-on, but trust me, they're not. They add the perfect amount of toasty flavor and crunchy texture. Don't skip them! 

Last night, I made the final test batch before posting this recipe. My husband and I stood in the kitchen and polished off every last bite. Our sauce-covered hands and faces were hardly picturesque, but I can confidently say these are literally finger-licking good. 


Orange + Toasted Sesame Chicken Wings - The Homemade Haus
Orange + Toasted Sesame Chicken Wings - The Homemade Haus
Orange + Toasted Sesame Chicken Wings - The Homemade Haus
Orange + Toasted Sesame Chicken Wings - The Homemade Haus
Orange + Toasted Sesame Chicken Wings - The Homemade Haus
Orange + Toasted Sesame Chicken Wings - The Homemade Haus
Orange + Toasted Sesame Chicken Wings - The Homemade Haus
Orange + Toasted Sesame Chicken Wings - The Homemade Haus

Orange + Toasted Sesame Chicken Wings
Yields about 4 servings


3/4 cups blanched almond flour
1/4 cup arrowroot powder
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2-3 Tablespooons clarified butter (or regular, unsalted butter)
2 pounds chicken wings, split at joints and tips removed if necessary
2-3 Tablespoons sesame seeds
Orange sauce (see recipe below)
Green onions, chopped (for garnish)

Preheat the oven to 425 degrees. In a shallow dish, mix together the almond flour, arrowroot powder, salt, and pepper.

Add the clarified butter to a rimmed baking sheet, and place the baking sheet in the oven until the butter melts. Remove from the oven.

Dip the chicken wings in the almond flour mixture, turning to coat thoroughly. Place on the butter-coated baking sheet. Repeat until all the wings are dredged and on the baking sheet, being careful not to crowd the pan. (Use two baking sheets if necessary.)

Bake for 40-50 minutes, flipping the wings halfway through. The wings are done when they’re browned, cooked through, and crisp (internal temperature should be at least 165 degrees).

While the wings cook, add the sesame seeds to a small sauté pan set over low to medium heat. Stir the seeds constantly until they’re browned and toasted. Remove from the heat and set aside. Make the orange sauce (see recipe below).

When the wings are done cooking, toss them together in a large bowl with ¾ of the orange sauce. Reserve ¼ of the sauce for serving.

Transfer the wings to a serving bowl or platter. Top with the toasted sesame seeds, and garnish with a few chopped green onions. Serve with the reserved sauce.

Dig in and enjoy!

Orange Sauce

1 cup freshly squeezed orange juice (about 4 oranges)
1/4 cup coconut aminos
2 dates, pits removed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 tsp cayenne (plus more to taste)
1 teaspoon arrowroot powder

Add all the ingredients except the arrowroot powder together in a small bowl. Set aside, and allow the dates to soak for 5-10 minutes. This will hydrate the dates and make them easier to blend.

Using a food processor or blender, blend the ingredients together until smooth. Add to a small saucepan and bring to a boil over medium heat. Reduce heat to low and simmer 7-10 minutes, stirring occasionally, until the sauce is slightly reduced.

Turn off the heat. Whisk in the teaspoon of arrowroot powder. Season with additional salt, pepper, or cayenne to taste. Set the sauce aside until the wings are done cooking.  

Note: If you are not avoiding grains or soy, you can try using all-purpose flour instead of almond flour and arrowroot powder, and sub in soy sauce for the coconut aminos. Soy sauce, in my opinion, tastes saltier than coconut aminos, so you may want to reduce the salt in the recipe. 

Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw

Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw

I enjoy watching football. OK, let me clarify: most of the time I enjoy watching football. And by most of the time I mean when I’ve finally given up hope that the Bears will actually do anything productive, flip the channel to another game, and momentarily pick a different team to root for. Fair-weather fan, I know. I fully admit it. But I’m a Bears fan just by marrying a Bears fan, so I don’t have to watch every painful second of every game, right?

Regardless of where your team loyalties lie, half the fun of game day is getting together with friends and family - and you can’t watch football without food. I think it’s physically impossible. Just like movie night and buttered popcorn or Chicago baseball and a Vienna Beef hot dog, the experience of watching football requires the appropriate fare. Super Bowl weekend and pulled pork sliders certainly fits that requirement.

This recipe for Coffee Rubbed Pulled Pork Sliders is made in the slow cooker, so if you’re having a big crowd over, you don’t have to worry about prepping food while everyone arrives. (It also freezes well, so you can save leftovers.) The coffee flavor complements the pork and isn’t overpowering, so even those who aren’t coffee fans will love it. It’s sweet, savory, and smoky with a hint of spice at the end. Top the pork with a tangy, creamy homemade slaw, serve it on slider buns, relax on the couch, and savor the day the Falcons’ beat the Patriots.

Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw

Coffee Rubbed Pulled Pork Sliders
Yields about 20-24 sliders (10-12 servings)

1 (4-5 pound) pork butt roast
3 Tablespoons finely ground coffee
2 Tablespoons chili powder
2 Tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons kosher salt
½ teaspoon cayenne pepper
20-24 slider buns

In a small bowl, mix together the coffee, chili powder, brown sugar, garlic powder, salt and cayenne pepper. Thoroughly rub the spice mix all over the pork butt roast. You should end up using most, if not all, of the spice rub. 

Place the spice-rubbed pork in a 6-quart slow cooker. Cook on low for 8-10 hours, or on high for about 6 hours. The pork is ready when it can be easily pulled apart. 

Use a couple forks to shred the meat, and remove any large pieces of fat. Give everything in the slow cooker a good stir so the spices, juices, and meat are thoroughly mixed together. 

Serve the pork on the slider buns, and top with the red cabbage slaw and a few chopped green onions. Serve and enjoy!

Red Cabbage Slaw
Yields about 10-12 servings

1 medium-sized cabbage, shredded (about 8 cups) 
2 large carrots, shredded (about 2 cups) 
4 green onions, chopped
2 limes, juiced (about ¼ cup of juice) 
¾ cups mayonnaise
3 Tablespoons honey (plus more to taste)
1 Tablespoon apple cider vinegar
1 teaspoon kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper (plus more to taste)

In a large bowl, mix together the cabbage, carrots, and most of the green onions (reserving a few for garnish when serving). 

In a separate bowl, make the dressing by whisking together the lime juice, mayonnaise, 3 Tablespoons of the honey, vinegar, salt, and black pepper. 

Pour the dressing over the cabbage mixture, and stir until everything is fully incorporated. Season with additional honey, salt, and pepper to taste. 

Cover and refrigerate at least 1 hour before serving. When you’re ready to serve, give the slaw another good stir to redistribute the dressing. Serve on top of the pulled pork and garnish with the reserved green onions. Enjoy!

Quick Tip: Why not have pulled pork for breakfast? Save some of the meat, and top it with an over-easy egg the next day. Check out this recipe for more info!

This post was also featured on the FreshGround Roasting blog, and ingredients were provided by FreshGround Roasting. All opinions are 100% my own. 

Mango Curry Wings

I LOVE game day food - nachos, totchos (I need to try this chili verde version!), various kinds of fried things with cheese and a big 'ol plate of wings. That love is often short-lived, though, because I usually feel horrible afterwards. I try to keep my preservative, dairy and sugar intake in check most of the time, but when it comes to game day, especially Super Bowl Sunday, all self-discipline flies out the window. I end up eating like an animal storing up fat before winter, and then all I want to do crawl into my bed and hibernate like said animal. 

This year, I'm attempting to buck my game day overeating trend. Yes, I will still indulge a bit, but not to the point of wanting to sleep until June (because my kiddos definitely won't let me do that, anyway!). I'm all about real game day food - food that's comforting, maybe a little indulgent, but that's also actually food. Mango Curry Wings fit that description perfectly. 

These don't take a whole lot of prep time and only require a few ingredients, so you won't be back in the kitchen cooking while everyone else is watching Peyton at his finest. You can even make the mango curry sauce a day ahead of time and store it in the fridge until you're ready to use it. Oh - and Whole30ers? This recipe is even W30 compliant, so you can roll up your sleeves and dig in like everyone else (while sipping sparkling water with lime, of course). 

What are your favorite game day eats? I'd love to hear in the comments!

Mango Curry Wings-8.jpg

Mango Curry Wings
Yields about 4 servings

1 Tablespoon olive oil
2 pounds chicken wings, split at joints and tips removed
1 mango, peeled and pitted
Juice of 2 limes
1 teaspoon curry powder
Pinch cayenne pepper*
Salt and pepper

Preheat the oven to 425 degrees. Line a baking sheet with foil (for easy cleanup) and grease with the olive oil.

Spread the wings out on the prepared baking sheet and pat the top dry with a paper towel (this helps the skin get crispy). Sprinkle the wings with salt and pepper. Roast for 45-55 minutes or until cooked through and crisp. 

While the chicken is cooking, add the mango to a blender along with the lime juice, curry powder and cayenne. Blend until smooth and set aside.

When the chicken is done, warm the mango curry sauce in the microwave or over the stove. Toss about 3/4 of the sauce with the chicken wings, reserving some for serving. Season the wings with additional salt and pepper to taste. Top with chopped cilantro, chives or scallions, and serve with the reserved sauce and lime wedges. Enjoy!

*These are relatively mild as far as spice. Add more cayenne for spicier wings, or you can mix your favorite hot sauce in with the mango curry sauce.