I think is safe to say crispy chicken wings are my speciality, and I guess this happened because I never liked the ones in restaurants, that are usually too moist and ‘saucy’ for my taste. So I worked on perfecting my technique and I’m really happy with how they turn out every time.
A lectin free treat for the weekend
Checken wings can be very fatty – there is a lot of fat in and under the skin, and if I feel that I can’t eat them. So if you are like me, this is for you. I bake my chicken wings really long, at low temperature to melt all that fat and finish them on high to get them crispy. Spices always differ, but this time I used a pre-made mix containing sage, thyme, yellow mustard, black pepper, coarse salt – which I bought from Burgundy Pasture Beef, our local store where we can buy 100% grass fed beef and pastured raised chicken. I also added some extra garlic powder, but not too much. So if you want to make the same mix, just mix the above ingredients or use your favorite spices. I really loved this because I used it for both the wings and the sweet potato fries and it worked really well. Another ingredient I always use when I make chicken wings, is malt vinegar. I drizzle on them right after taking them out of the oven. I love the sour-salty taste.
I recommend you read the entire recipe before you start, because in the last 30 minutes, you will add a sheet pan with the potatoes next to the chicken wings pan, both on the middle rack, so for this meal you need two pans to fit next to each other in the oven.
Mustard Sage Crispy Chicken Wings Platter
- FOR CHICKEN WINGS
- 2 lbs pasture raised chicken wings
- Dry spice mix: sage, thyme, yellow mustard,black pepper, coarse salt, garlic powder
- Avocado oil
- FOR SWEET POTATOE FRIES
- Dry spice mix: sage, thyme, yellow mustard,black pepper, coarse salt
- 1 tsp arrowroot powder
- Avocado oil
- FOR MAYO GARLIC PARMESAN DIPPING SAUCE
- 1/2 cups avocado mayonnaise
- 1 garlic clove, grated
- 1/4 cup grated parmesan
- 1-2 tsp extra virgin olive oil
- 1/2 tsp lemon juice
- 1/2 tsp malt vinegar (or you can add more to taste)
- fresh thyme
- fresh ground pepper
- Organic celery, sticks
- Hot sauce of your choice (optional)
Heat oven to 275F.
Pat dry the chicken wings, add them to a sheet pan and rub them with the dry spices mix. Add about 1 tbsp of avocado oil and rub them again. Put the pan in the oven and bake them for 1h 15 mins.
Use this time to make your dipping sauce. Mix all the ingredients well, and store in the fridge in an air tight container (glass or ceramic not plastic). Adjust taste if needed. You can also use yogurt instead of mayonnaise.
When you reached the 1 hour mark, start preparing your potato: peel and cut, arrange on a sheet pan than can go in the oven next to the chicken wings pan (on the middle rack). Sprinkle the potatoes with the arrowroot starch, the dry spices and about 1 tsp avocado oil.
Prepare the celery sticks and store them in the fridge (you can also add other vegetable sicks like jicama, carrots etc).
When you timer for 1h 15min is up, increase the temperature of the oven to 425F.
Take the wings out and flip them on the other side. Put them back in the oven.
Put your potatoes in next to the chicken wings.
From this moment it will take about 25 more minutes for the wings to get crispy (flip them again half time), and about 30 mins for the fries to get done. You have to stir a little bit at half time and watch them closely because they burn easily. But you don't want to mess too much with them because they break easily.
When you take the wings out of the oven, sprinkle them with malt vinegar, straight in the sheet pan (use about 1 tbsp).
Arrange all the ingredients on a platter, add some hot sauce if you want, and serve.
In the last 30 minutes of the cooking process, when you turn the oven to 425F, you will add a sheet pan with the potatoes next to the chicken wings pan, both on the middle rack, so for this meal you need two sheet pans that fit next to each other in the oven.