Crispy Oven Baked Wings

Today is Day 21 of Whole30! Woooheee! We're so close to the end and I am so looking forward to finishing and starting the reintroduction phase. I will say, however, that I have really enjoyed doing Whole30. It most certainly hasn't been easy, but it has been working. Both Charlie and I have experienced many of the positive benefits that the program claims. 

Eating out is something that we have always enjoyed and there are just some things that just seem better when you don't have to make them, sushi for example. Wings used to be one of those things we went out for because frying them at home was such a huge pain, but when I finally figured out this method our whole world changed. Eating out while doing Whole30 is very difficult so having a meal like these wings gave us a little something extra special while still remaining compliant.

The two important parts of making wings in the oven are first to make sure the wings are super duper dry. If the skin is wet, the chicken will steam and the skin will have a harder time getting crispy. Use paper towels to dry each one individually. It is worth the extra effort to make sure each and every piece has as little moisture as possible. The second part is having a metal baking rack. When the wings are placed on the rack it allows air to flow around all sides and therefore they get crispy. If the wings were making direct contact with the pan, the side that is touching would be wet from the grease, making it almost impossible for the wings to become evenly crispy. Be sure that your rack is oven safe and not just a "cooling rack" for baked goods. I believe I bought mine at Michael's for about $10. 

Another tip for eating wings at home is to buy them in bulk if at all possible. I've noticed that some grocery stores charge high prices for one package of 10 -12 whole wings. So not only is it more per wing, but then you have to go home and break down the whole piece into flats and drumettes. We buy a huge pre-frozen bag at Costco for about $20. They are already cut and once home I divide the large bag into the correct size portions for 2 people. I counted 73 wing pieces in the last bag we bought! 

Sauce the wings as you would like and serve with your favorite ranch/blue cheese dip. I've included how we make a basic buffalo style sauce and also how to combine it with my favorite homemade honey mustard. Since butter isn't allowed on Whole30, use ghee or clarified butter instead. In making a compliant buffalo sauce, we have found that it seems a little thinner than normal buffalo sauce. This may be because there are no milk solids in the butter. A tiny amount of arrowroot powder will help thicken it if you so desire. There is also a recipe in The Whole30: 30 Day Guide book for their version of buffalo sauce that we have not yet tried. If you have no aversion to dairy, just stick with regular butter. 

Husband and puppers are pleased.

Look how the meat pulls away from the bone!!!

INGREDIENTS

wings (split into flats & drumettes)
Frank's hot sauce
melted butter (clarified butter/ghee)
any other sauce of choice

Equipment needed: large baking sheet with wire rack

INSTRUCTIONS 

1) Preheat oven to 425 degrees with oven rack positioned in the middle position. 

2) Make sure wing pieces are completely dry. It is essential that they are as dry as possible. 

***If wings are frozen, thaw them out a day before then place them on a paper towel lined baking sheet in the refrigerator over night to help them dry out more.

3) Cover a large baking sheet with tin foil to help catch the chicken fat. This step is technically optional, but it makes cleanup much easier. I layer 3 sheets of tin foil and there is virtually no leakage. 

4) Place wire rack over baking sheet and spread wing pieces out on top. Make sure wings aren't touching.

5) Bake for 20 minutes on one side then flip over and bake another 20 minutes. 

6) At this point turn the oven to broil and cook the underside of the wings facing upwards.  Keep an eye on it, they can burn quickly. Broil until the skin is crispy and bubbling(about 2-4 minutes).

7) Rotate wings so that the thicker skin side is facing up. Broil again until dark brown and super crispy. 

8) Make sauce by mixing 1/4 cup melted butter with 1/2 cup hot sauce for more traditional buffalo wings.

***I like to mix the hot sauce mixture with honey mustard for a hot honey mustard sauce. My favorite way to make honey mustard can be found HERE. 

***Sauces are up to your liking. Use less hot sauce for a milder wing or if you're like my husband add more cayenne for a super hot wing. Toss in teriyaki or a barbeque sauce. 


9) Remove from oven and use tongs to move to a large bowl. 

10) Pour over sauce, toss to coat, and pile up on a plate to eat!