Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken wings
  • 2 tbsp arrowroot starch*
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp red cayenne pepper
  • 1/3 cup ghee (melted)
  • 1/3 cup + 2 Tbsp Whole 30 compliant hot sauce (Frank’s original)
  • 1/2 cup homemade mayo (or purchased paleo mayo)
  • 3 Tbsp coconut cream (This is the thick part from a can of coconut milk, or you can purchase it separately)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp dried chives
  • 1/4 tsp dried dill
  • 3/4 tsp fresh lemon juice
  • 1/8-1/4 tsp salt (or to taste)

Instruction

  • Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil, then pace a wire rack over the baking sheet.
  • Pat wings dry with paper towel to absorb excess water, then place in a large bowl. Sprinkle all over with the arrowroot, garlic and onion powder, salt and red pepper - toss to evenly coat.
  • Arrange wings on wire rack (I had about 12 in my 2 lb package) and place in the middle rack of the preheated oven.
  • Bake at 425 degrees for 35 mins, then dip in the sauce (see instructions below) and raise the heat to 450 degrees.
  • Continue to bake for 10 mins at 450, remove from oven and drizzle remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve hot, with celery, thinly sliced scallions and ranch dressing!