Crispy Baked Chicken Wings

Chicken wings are a thing — and a big thing among my family and friends.

My mom likes hers “extra crispy, with sauce on the side.” My brother-in-law Kent prefers his coated with a buttery Buffalo sauce. No matter how you like to eat them, one thing most of us can agree on is that when it comes to wings, it’s difficult to mess them up.

This recipe is a healthier alternative to chicken wings that are traditionally fried. The key is to bake them on high heat using a rack to make sure the heat circulates evenly around each wing. This also ensures the wings crisp and don’t steam and become soggy.

These wings are also gluten-free, dairy-free, and sugar-free.

To start, preheat your oven to 400 degrees F. 

Here’s what you’ll need:

Serves 2-3

• 1.5 pounds of chicken wings (~14 wings)

• 1.5-2 teaspoons of baking powder

• 1 teaspoon of salt

Optional:

• Olive oil if you don’t have a rack and are baking directly on the foil-lined sheet pan

• New Primal Mild or Medium Buffalo Sauce

• Parsley, for garnish

Wash the chicken wings and pat them dry with a paper towel. Make sure they are thoroughly dry so they crisp while baking, instead of steam.

Gently toss the dry wings in baking powder.

Place on the rack above a foil-lined tray to collect the grease drippings. Bake for 45-55 minutes, flipping the wings half-way through cooking. If you don’t have a rack, lightly drizzle olive oil over a foil-lined sheet and place the wings evenly on the tray.

In the meantime, heat your preferred sauce on the stove.

I love The New Primal’s line of buffalo sauces which come in a variety of different temperatures (mild, medium, and hot) and are available at Whole Foods. Their sauces are made with natural ingredients that are free of refined sugar, dairy, soy, oil, trans fats, artificial fillers, and preservatives — they’re a win-win for Fieldhouse Kitchen-approved products.

Serve hot with a sprinkle of parsley and pour your favorite drink.