Wings vs. Feet
Chicken wings have a cherished spot in the hearts and appetites of people worldwide. Prepare wings on the grill or in the oven; serve with a dipping sauce for every palette. The National Chicken Council estimates that Americans consumed a staggering 1.42 billion chicken wings during the Super Bowl weekend alone in 2021.
Wings are synonymous with gatherings, sports events, and casual dining. Finger food creates a communal experience that goes beyond the dining table. They are also appreciated for their affordability and sustainability. Eating the wings uses more more of the chicken beyond the prized boneless, skinless breast.
Enter chicken feet! Certainly chicken feet are also affordable and sustainable, reducing animal byproducts and waste. Plus, like wings, they are rich in amino acids like glycine that needed to balance muscle meats.
Chicken Feet with Homemade Barbeque Sauce
Like wings, finding the right sauce for your family is one part of the trick to falling in love with chicken feet. This ginger and honey sauce is a favorite in our home, but homemade barbeque sauce is an easy win as well.
Chicken Feet with Homemade Barbeque Sauce draws on a sauce recipe we’ve made dozens of times. The original is from Sarah Pope’s Healthy Home Economist site. Truthfully, she has a great collection of homemade versions of all your favorite sauces!
Enjoy!
Chicken Feet with Homemade Barbeque Sauce
Ingredients
For the chicken feet
- 1 lb chicken feet
- 1 T lard
- 1 qt water
For the sauce
- 1/2 cup coconut aminos
- 2 garlic cloves, minced
- 1/2 t grated ginger, minced
- 1 T rice wine vinegar
- 2 t honey
- 1 T toasted sesame oil
- 1/2 cup (paleo) ketchup
- Pluck All-Purpose Seasoning
Instructions
For the chicken feet
- Optionally trim nails from chicken feet. Trim any dark spots and peel any skin, if applicable. Parboil for 5 minutes and drain, discarding water. Add feet to pan with lard and 3 cups of water. Bring to a boil, then cover and cook on medium heat for 45 minutes. If water cooks down completely, add another cup. When tender, remove lid and serve, covering with barbeque sauce to taste. Optionally garnish with Pluck Seasoning for more nutrient-density! Save remaining liquid from pan to mix into soups or grains.
For the sauce
- Mix the coconut aminos, minced garlic and ginger, rice wine vinegar, honey, toasted sesame oil and ketchup together in a jar. Whisk well and reserve until needed.
I always wondered if you would eat the feet or rather use for broth? Here is the answer, thanks.
But, how much meat is actually om chicken feet?
Great question, Saskia! Not too much! I liken them to eating wings actually. Mostly the effort to pull of the crispy skin. There is a little patch of gelatin in the palm of the foot – but otherwise just skin. 🙂