chicken wings
-2 lbs chicken wings, separated
-2 tbls ghee, melted
-1 tsp sea salt
-1/2 tsp pepper
spicy sauce
-1/2 cup blood orange juice
-1/2 tsp chipotle powder
-1/4 tsp cumin
-1/8 tsp sea salt
sweet sauce
-1/2 cup blood orange juice
-1 tbls raw honey
-1/8 tsp sea salt
mint dipping sauce
-1/2 cup paleo mayo, recipe to follow
-1/4 cup fresh mint, minced
-1 tbls lemon juice
-1/4 tsp chipotle powder
-1/8 tsp sea salt
-1/8 tsp pepper
mayo
-1 egg
-1/2 lemon, juiced
-1 cup light tasting oil olive (not extra virgin)

Heat oven to 400 degrees. Pat wings dry with a paper towel. Toss with ghee, salt and pepper. Arrange wings on a wire rack on top of a rimmed-baking sheet. Pop in the oven and cook for 20 minutes. Flip and cook for another 20 minutes.
While the wings are cooking, mix up your two sauces. Pour each into separate small sauce pots. Cook on medium-low until the sauce reduces and becomes thicker, about 10 minutes. Once the chicken wings are done and crispy, toss into each sauce pot and thoroughly coat.
To make your mayo, you will need an immersion blender.Crack egg into tall jar wide enough to fit your immersion blender. Squeeze in lemon juice. Pour in oil and let egg settle to bottom of jar. Place blender into the jar until it hits the bottom. Blend for 30 seconds then slowly pull the blender up until all the oil is incorporated about 30 more seconds. Make sure you turn the blender off before pulling it out of the jar. You will only need 1/2 of this portion for the dipping sauce. Save the remaining in an airtight container. It is good for a week after the date on your egg carton.
Mix in mint, lemon juice, chipotle, salt and pepper into 1/2 cup mayo. Serve with the spicy or both flavors of wings!