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
Preheat the oven to 250F
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.
Season the wings with salt and pepper (one side is fine), or spice them up with your favourite rub.
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.
After the first 45 minutes, turn up the oven temperate to 425F and bake for another 45 minutes.
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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