MAKES: 6 servings · PREP TIME: 10 minutes, plus 20 minutes to rest · COOK TIME: 1 hour 15 minutes
I’m sure crispy and baked aren’t words you are used to seeing together. But let me just tell you that this cooking method delivers perfectly crispy baked wings every time. For a couple of different variations, like garlic and Parmesan and teriyaki, be sure to check out my website, peaceloveandlowcarb.com.
INGREDIENTS
• 2 pounds chicken wings
• 1 teaspoon sea salt
• 2 tablespoons baking powder
• ¾ cup Sweet and Spicy Barbecue Sauce (here)
• ¼ cup Dijon mustard
• Celery sticks, for serving (optional)
• Dairy-free ranch dressing, store-bought or homemade (here), for serving (optional)
DIRECTIONS
1. Spread the wings in a single layer across paper towels and sprinkle with the salt. Cover with another layer of paper towels and let rest for 20 minutes.
2. Put one oven rack in the middle-lower position and another rack in the middle-upper position. Preheat the oven to 250°F. Set a cooling rack on a rimmed baking sheet.
3. Put the wings and baking powder in a resealable plastic bag. Shake to coat the wings evenly.
4. Spread the wings in a single layer across the cooling rack. Bake on the middle-lower rack for 30 minutes.
5. Increase the oven temperature to 425°F and bake on the middle-upper rack for an additional 45 minutes, or until the skin is nice and crispy.
6. Warm the barbecue sauce and mustard in a small saucepan over medium heat. Mix to combine. Toss the wings in the sauce before serving.
7. Serve with celery sticks and ranch dressing, if desired.
PER SERVING:
CALORIES: 304
FAT: 19.8g
PROTEIN: 26.9g
TOTAL CARBS: 2.5g
FIBER: 0.4g
NET CARBS: 2.1g
