Easy Recipe: Chicken Wings, Two-Ways plus 5 additional recipes!
Chicken wings are probably one of the most fun proteins to eat. From tailgates to backyard barbecues, wings find their way into your hands whenever they’re around. Or maybe that’s just me.
Attending college in upstate New York at Syracuse University (go Orange!), I think I probably ate my weight in chicken wings every year. Now, instead of wings that are either fried in lots of junky oils, or coated in sauces filled with corn syrup and canola oil, I make them at home using a variety of methods – two of which are included right here. And, if you’re already on my list as a subscriber or if you join the list, you’ll get the PDF with extra recipes for the sauces for free. And free is awesome, right?!
grain-free • gluten-free • dairy-free • nut-free • 21DSD (smoky wings only)
PREP TIME: 10 min
INACTIVE MARINADE TIME: 2-10 hours
COOKING TIME: 30 min
YIELD: 2 dozen
NUTRITION INFO: See Below
- 1 dozen chicken wings
- 2 tablespoons melted coconut oil, bacon fat, or palm oil
- 2 tablespoons Smoky Spice Blend (recipe in PDF below)
- 1/4 cup Roasted Garlic Aioli (recipe in the PDF)
PINEAPPLE TERIYAKI WINGS
- 1/4 cup of Pineapple Teriyaki (recipe in the PDF)
Preheat oven to 375 degrees. In a large mixing bowl, toss the chicken wings in the melted coconut oil, bacon fat, or palm oil. Divide the wings and toss half of them in the Smoky Spice Blend and half of them in the Pineapple Teriyaki, onion powder, salt, and black pepper.
Place the chicken wings in an oven-safe dish, and bake for approximately 30 minutes or until the chicken reaches an internal temperature of 165 degrees F.
I’m sending all 5 of the additional recipes needed for Wings 2 Ways to my subscribers this week! Get on the list so you can get them and make this dish!
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