EGG-FREE, NUT-FREE
These oven-baked chicken wings are the perfect combination of spicy and sweet. By boiling the chicken wings prior to roasting them, they end up tender on the inside and nice and crispy on the outside.
Makes 3 or 4 servings
Prep time: 10 minutes
Cooking time: 50 minutes
½ teaspoon sea salt
2 pounds chicken wing sections (see tip)
Sauce
¼ cup coconut oil or ghee
3 tablespoons sriracha sauce
2 tablespoons raw honey
1 tablespoon coconut aminos
Juice of ½ lime
½ teaspoon garlic powder
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or aluminum foil.
2. Bring a large pot of water to a boil and add the salt. Add the chicken wings and boil for 10 minutes. Drain the wings and pat them dry. The drier they are, the better they will crisp up.
3. Arrange the wings in a single layer on the prepared baking sheet. Roast for 35 to 40 minutes, flipping once halfway through to crisp them evenly.
4. While the wings are roasting, combine all the sauce ingredients in a small saucepan over medium heat. Warm the sauce through, stirring to combine, then set the pan aside off the heat.
5. Transfer the wings to a large bowl. Pour the sauce over the wings and toss until coated evenly. Serve warm.
Noelle’s tip: If starting with whole wing sections that have to be cut, save the wing tips and throw them in the freezer to use the next time you make Homemade Bone Broth.