Photos of these extra crispy chicken wings truly don’t do them justice! The joy of eating them must be experienced to be appreciated. You would swear that they have been deep fried; but in fact it is just the magic of one secret ingredient and a two-part cooking technique in the oven that gives them such a crunch. With these wings, sauce is completely unneeded… in fact, I’d argue that it would only detract from the enjoyment.
And the bonus? They can be made 100% AIP compliant… but everyone will love them! Planning for a game day party? Look no further, my friends! Whether or not your team is victorious (or is even playing!), you will be celebrating a win with these babies!
Secret ingredient for crispy wings
One secret to these extra crispy chicken wings is to toss them in a small amount of baking powder, along with the herbs and seasonings before baking. To make sure this is safe for people who are following the autoimmune protocol (AIP), you’ll need to mix up your own batch of baking powder that is grain and nightshade free. Fortunately, that’s easy to do… and once you find out how good these wings are, I am sure you’ll want to have a small jar of it on hand like I do!
Secret equipment for crispy wings
Restaurants and bars take the easy way out to make wings extra crispy – they throw them in a deep fryer. But with a toss in some baking powder and baking elevated on a wire rack, you will get an even better result and no worries about cross-contamination with gluten or having to consume rancid industrial oils. You’ll want to use a wire rack that fits your sheet pan and it needs to be oven safe. Steer clear of racks with nonstick coatings and opt for stainless steel like this one…
Secret technique for baking crispy wings
First of all, you need to be patient! The baking time here totals 60 minutes. It seems hard to believe that little bitty wings should take that long, but trust me when I tell you that this is key to getting the skin crispy. But how do you prevent the meat from getting completely dried out with such a long time in the oven? It’s actually quite simple, but it took many batches for me to fine tune this method. The basic principle is that you start at a relatively low temperature and allow the meat to cook completely while the fat from the skin begins to render and soak in to the meat, then increase the temperature at the end and allow both sides to have a chance to become golden.
Note on seasonings and FODMAP
I like tossing wings in an AIP-friendly combination of salt, garlic and onion powder plus ginger and some herbs, but this is just personal preference. You can easily follow this same technique with whatever seasonings you like. If you need to eat a low-FODMAP diet skip the garlic and onion and increase the ginger and add some other herbs. If you are able to eat nightshades and/or seed-based spices, feel free to toss with something with a kick! Or, if you’d like to enjoy these wings “naked,” then simply toss with the baking powder and a bit of salt. Consider them your canvas and enjoy experimenting!
Now, let’s put this all together and give you the recipe…
Extra Crispy Paleo/AIP Wings RecipePrint
Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop!
Wondering where to buy herbs and other seasonings that you can trust to be AIP-compliant? I recommend ShopAIP!