We’re all about raising and growing our own food in a way a way that’s healthy for the land and animals – or sourcing it locally. Regenerative agriculture and nutrient dense food is something that is desperately important.
Aaaannnnnnddd… we’re also big fans of chickens wings. So, until we can find a better source or scale up our own chicken production – the big packs of raw chicken wings from Costco are where it’s at. Balance.
When chicken wings aren’t smothered in sugary sauces or suffocated with floury breading, they are actually a nutrient dense little meat treat!
Chicken skin, and the cartliage joints are rich with collagen protein, which provide our bodies with important animo acids.
About once a month we’ll have a wing night and we ALWAYS make them this way. This baking method makes perfectly crispy chicken wings every time.
How To Make Perfectly Crispy Chicken Wings
You will need:
- Chicken wings
- Salt
- Pepper
- Baking sheet
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Preheat the oven to 250F
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Arrange the chicken wings skin-side-up on a baking sheet, lined with parchment paper. Parchment makes the clean up easy, but if you don’t have any, grease the pan with avocado or coconut oil.
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Season the wings with salt and pepper (one side is fine), or spice them up with your favourite rub.
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Bake the wings at 250F for 45 minutes. This step is important. The low temperature will start to melt the extra fat and connective tissue, and dry out the wings.
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After the first 45 minutes, turn up the oven temperate to 425F and bake for another 45 minutes.
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Remove the perfectly crispy wings from the oven and allow them to cool down for a few minutes before eating. Don’t forget to snack on the crispy bits left on the pan!
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