Whole30/ Paleo airfried lollipop chicken and spicy pineapple dipping sauce

Hi everyone, welcome if this is your first time visiting my blog, and reading my ramblings.  I am very happy to see here.  I worked the last few days, and as promised I’m posting this recipe for whole30/paleo air-fried lollipop chicken with spicy pineapple dipping sauce, whew…… this is a mouthful for a tittle lol, but then again I have a lot of those, it is ok I don’t mind if you don’t. I don’t know what to do with myself since I got the air fryer, it is so much easier to make certain things in there, I hadn’t used it for much, but chicken is one of those things to use it for.  Most people do like to have some fried chicken, but fried chicken can be very unhealthy in that it is battered and deep fried.  Fried chicken is big in the American diet, in fact, most restaurants sell fried chicken one way or another. Using an air fryer is a way to keep from deep frying your foods, which is much healthier.

This recipe is called lollipop chick in that the skin is separated from the bone end, pushed down and makes it appear in the shape of a lollipop,  this type of chicken originated in India.  It is usually marinated in spices and deep fried in oil.  This Whole30/Paleo version can also be oven baked.  off course it cooks much quicker in the air fryer, but the oven definitely works also.  The dipping sauce is a sweet sauce made with pineapple juice and coconut aminos (holy grail) LOL,  with a hint of spice and lemongrass and the best part is sauce is ready in 10 minutes.  This sauce also goes really well with salmon, yummy…..this can be enjoyed as an appetizer, or the main dish with a side of potatoes and vegetables or even some cauliflower rice.  With this little cuties, what do you have to lose, try them and comment.

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Whole30/Paleo airfried lollipop chicken with spicy pineapple dipping sauce

sweet and spicy lollipop chicken made whole 30 and paleo friendly.

Course

Appetizer

Cuisine

whole 30

Cook Time

25 min

Passive Time

1+ hrs

Servings

servings

Ingredients

• 2.5 lbs wingets or mini drmsticks
• 1 tsp onion salt
• 1 tsp chili powder
• 1 tsp chinese five spice
• 1 tsp garlic powder
• 1 tsp olive oil
• 1/4 cup coconut aminos

sauce

• 1/2 cup pineapple juice pure juice
• 6 tsbp coconut aminos
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper
• 1/2 tsp ground coriander
• 1/2 tsp grated ginger
• 1/2 tsp grated lemongrass
• 1 tsp smoked papika
• 1 tsp apple cider vinegar
• 2 tsp lemon juice

additional toppings

• sesame seeds
• chopped cilantro

Course Appetizer Cuisine whole 30 Cook Time 25 min Passive Time 1+ hrs Servings servings Ingredients 2.5 lbs wingets or mini drmsticks 1 tsp onion salt 1 tsp chili powder 1 tsp chinese five spice 1 tsp garlic powder 1 tsp olive oil 1/4 cup coconut aminos sauce 1/2 cup pineapple juice pure juice 6 tsbp coconut aminos 1 tsp garlic powder 1/2 tsp crushed red pepper 1/2 tsp ground coriander 1/2 tsp grated ginger 1/2 tsp grated lemongrass 1 tsp smoked papika 1 tsp apple cider vinegar 2 tsp lemon juice additional toppings sesame seeds chopped cilantro

Instructions

1. Take chicken one at a time, using knife cut the meat loose from the top of the bone end, and push it down. This will create a lollipop shape.

   
2. Season with the spices and oil, cover with cling wrap for at least 1 hr, or Overnight. The longer you marinate the better.

   
3. Place chicken on the air-fryer crisper, the bone ends up. Cook for 8 minutes in 2 to 3 batches. Optional: For the oven preheat at 350, place chicken bone end up, you may want to wrap foil around the tip prevent too much charring. Use an oven crisper or baking rack. Bake for 30-35 minutes.

   
4. Toss all the sauce ingredient in a small saucepan. Mix well, boil medium to high heat for about 8 min, reduce heat for the last two minutes.

   
5. Place chicken on a serving plate, and drizzle with half the sauce, garnish with sesame seeds and cilantro. Leave leftover sauce on the side for dipping. Enjoy.

   

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