4 . Turn the heat up to 425°F and bake for another 45
minutes. Wings should have a nice golden brown
color when done and will have shrunk considerably.
Remove from the oven and let sit at room temperature
for 5 minutes.
5 . While the wings are resting, combine the hot sauce
and butter (adding extra cayenne if desired) in a small
saucepan over very low heat just to warm the hot
sauce and melt the butter.
6 . Whisk the wing sauce, then transfer to a large bowl or
pot. Throw in the wings and toss well to coat them
with the sauce. Eat!How to serve it:
1 . I highly recommend serving these wings alongside a
large salad, roasted veggies, or other plant matter.Turmeric-Almond Chicken Fingers
Who doesn’t love chicken tenders? In this recipe, dreamed
up by chef Liana Werner-Gray (author of The Earth Diet),
almond flour and turmeric make a great crust that not only
helps you stay away from grains and traditional breading
but also provides a delicious means of integrating turmeric.
You can also make chicken nuggets instead of tenders—just
cut the chicken into square nugget shapes. Kids love it!
(I’ve named these fingers after the FINGER study, which
you may recall from page.)