Categories: chicken, main dish, paleo

Ingredients

• 3 lbs. chicken wings, thawed if frozen, then drained and patted dry
• 1 T baking powder
• 1 t sea salt
• For hot sauce: ⅓ c butter or coconut oil
• 1/2 c hot sauce
• 1 T organic apple cider vinegar
• 1 t garlic powder
• 1/2 t paprika
• 1/2 t sea salt
• For balsamic sauce: 1 1/4 c balsamic vinegar
• 2 T honey
• garlic powder

Directions

1. Preheat oven to 250℉. Line a large rimmed baking sheet with foil. Place a baking/cooling rack on the baking sheet and set aside.

2. Place chicken wing parts in a large bowl. Sprinkle with baking powder and sea salt. Toss well to coat.

3. Arrange chicken on the baking/cooking rack in a single layer so that pieces are not touching one another.

4. Place pan in oven and cook chicken for 30 minutes.

5. After 30 minutes, turn the oven temperature to 425℉ and continue cooking for another 20 minutes.

6. After 20 minutes, rotate the pan and cook an additional 20 minutes or until chicken is crispy and lightly browned.

7. While the chicken is baking, prepare the sauce by combining all of the sauce ingredients in a small saucepan over medium heat. Once ghee is melted, whisk to combine and remove from heat.

8. To make balsamic sauce, combine ingredients and simmer until thicker and reduced.

9. Transfer cooked chicken pieces to a shallow container and drizzle with ½ of Buffalo sauce. Toss to coat.

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