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 Recipe
- 2 pounds chicken wings
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 2 teaspoons dried thyme, dill, oregano, basil or other herb
- If wings are not already separated into flats and drumettes, do so now with a sharp knife. Not sure how to do this? See directions here. Reserve the wing tips for future broth making.
- Preheat oven to 375° F. Place an oven safe wire rack over top a baking sheet large enough to hold all wings.
- Combine baking powder, salt, and seasonings. Place this mixture along with wings into a zip-top bag or other large container like a bowl that has a lid. Shake vigorously so that wings are evenly coated in the baking powder and seasoning mixture.
- Spread onto rack, taking care that the wings do not touch other.
- Bake for 40 minutes.
- After 40 minutes of baking, increase temperature to 425° F and set a timer for 10 minutes but do not open oven door.
- After 10 minutes, remove pan from oven and use tongs to carefully flip each wing. Skin may stick slightly to the rack as you do so, try to lift gently so that this is minimal. Return to oven and bake for 10 more minutes.
- Serve with your favorite dipping sauce, if desired.
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Wondering where to buy herbs and other seasonings that you can trust to be AIP-compliant? I recommend ShopAIP!
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