With Football season in full force it’s wing season in my world! I love a great fried chicken wing and tried to replicate that crispy, soak up the sauce delicious-ness that a fried wing delivers. I’ve baked on a rack, I dredged and dredged in multiple mixes… I’ve even air fried… nothing gave me that crispy bite I was searching for…. until… NOW. Also, did I mention they are Whole30 compliant??? GEEE! Follow me on this journey to crispy wing heaven!
When I made these for the first time, I was so sad because about halfway through I thought this was another fail … but, I saw it through to the end and even my 4 year old agreed, these are money!
This recipe is a great mid-week, “oh-snap” recipe – when you forget to take something out of the freezer. I buy a bag of organic wings at Trader Joes for about $7.00 and it’s plenty for my family of three. I pull them out of the freezer and run them under water for about 30 minutes – boom, they ready.
- Make sure you use plenty of oil to grease the pan, even if you cover the pan in foil first (which I also recommend)
- You don’t have to put these wings on a rack to cook, seriously don’t wash any extra dishes, it’s silly.
- Make sure you pat the wings dry before putting them in the arrowroot flour mixture.
- More is not better – just a light coat of the flour mixture will do.
Crispy Baked Chicken Wings
- 16-18 Raw Chicken Wings
- ½ Cup Arrowroot Flour
- 2 Tbsp. Baking Powder
- 1 Tbsp. Italian Seasoning
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 1 Tbsp. Ghee
- 1 Tbsp. Hot Sauce like Franks Red Hot
- Preheat your oven to 425 degrees on the roast setting.
- Mix all the ingredients, except the chicken and the sauce ingredients, together in a bowl. Pat chicken wings down so they are as dry as possible. Dip each chicken wing in the dry spice mixture, lightly coating each side. Place each wing on a foil lined baking sheet that has been sprayed with cooking spray. Make sure the wings are spaced out or they will not get crispy.
- Bake the wings for 20 minutes and remove from the oven - flip each wing and put back in the oven for another 15 minutes. Don't worry if they look a little watery, they really crisp up in the last 15 minutes.
- Make the buffalo sauce. Melt the ghee and add the hot sauce. Whisk together and add more hot sauce for a spicier flavor - or more ghee for a mild flavor.
- Take the the chicken out of the oven and toss in the sauce and serve immediately.