Don’t worry – I’m not doing the Whole30 thing again, but I made these back in January during our Whole30 and forgot to put the recipe up on the blog. They were so easy that we’ve made them once or twice since, and I realized that I should share the recipe.
We typically buy whole chickens, but I had a Tyner Pond Farms gift certificate from Christmas so I used it to buy some chicken “parts” that we normally don’t buy. It takes several whole chickens to make a batch of chicken wings, so chicken wings are a special treat at our house. (Side note: The Local serves local chicken wings that are to die for. They are fried, super crispy, and definitely not Whole30). This recipe works just as well with bone-in chicken legs or chicken thighs too.
Whip some up for the Sweet Sixteen action this weekend!
- 6-8 chicken wings
- 1/4 cup ghee or grass-fed butter
- 1/4 cup hot sauce (I used original Frank's)
- 1/4 cup coconut flour (almond flour works as well)
- 1 tsp paprika
- 1 tsp garlic powder
- Pinch of cayenne
- Salt and pepper
- In a large bowl or bag, add the dry ingredients and mix to combine. Add the chicken wings, and move around several times to ensure they are well covered.
- Preheat oven to 425°F.
- Lay chicken wings out on a baking sheet (I put the Silpat down first, but you can use parchment paper or nothing at all - it just makes it easier to remove the chicken when it's done).*
- Bake the wings for about 20 minutes. While they're baking, melt the ghee or butter with the Frank's over low heat until the ghee/butter melts and the mixture is well combined. Put a little less than half of the mixture in a serving dish for later, and leave the rest in the pan.
- After 20 minutes, remove the chicken wings from the oven, and put them in the pan with the ghee/butter and Frank's mixture. Stir gently until the wings are covered in sauce.
- Place the wings back on your baking sheet, and bake for an additional 20 minutes.
- Serve with carrots, celery, and the remaining sauce on the side. Whip up some homemade ranch too.
A SarabytheSeason original.
*If you want crispier wings, put a cooling rack on top of the baking sheet, and put the chicken wings on the cooling rack. This allows the heat to move all the way around the wing and crisps up the skin better. I have found that the added crispiness is not worth the elbow grease required to clean my cooling racks, but maybe I have crummy cooling racks or something!