Crispy Baked Chicken Wings
This recipe for Crispy Baked AIP Chicken Wings was invented because I was tired of the slimy results I got from a lot of the AIP chicken wing recipes that instruct you to cook them with the sauce already on.
I couldn’t figure out why recipes weren’t instructing you to cook them first, as you would with a traditional wing, and THEN toss them in the sauce of your choice. Not wanting to get into deep-frying, I decided to bake my wings.
My sister had told me about making crispy chicken with baking powder, so I set out to make my own Crispy Baked AIP Chicken Wings … and when I tested them … they tasted quite like Kentucky Fried Chicken! SAY WHAT!
I served my non-AIP hubby his WITH his regular BBQ sauce but let him try mine with nothing but the recipe below … he was SHOCKED! He said, “These really do taste like KFC! You don’t need to put sauce mine next time!”
My original recipe had fewer ingredients than this final version that I’m presenting below. I tweaked it after researching the actual 11 herbs and spices that KFC uses – hope you enjoy it! ♥
Crispy Baked AIP Chicken Wings
♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ Have a hankering for KFC but you're on the AIP? Try my delicious creation!
Not Greasy! Easy Clean Up!
- 2 Pounds Chicken Wings (Drummettes & Flats separated and tips removed)
- 1 Tbsp AIP Baking Powder (See Below for a DIY Recipe)
- 1/4 tsp Himalayan Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1/4 tsp Ginger Powder
- 1/4 tsp Black Pepper (Stage 1 Reintroduction)
- Preheat oven to 425°F and line a baking tray with parchment paper.
- Rinse and thoroughly dry your wings with paper towel.
- Combine all seasoning ingredients in a zippered bag and mix well.
- Toss wings in the seasoning mixture until well coated. You may need to do this in smaller batches to ensure they're all coated well.
- Arrange wings in a single layer on the parchment lined baking tray. Give them space - no touching or overlapping.
- Cook for 20 minutes - the underside will be browned. Flip and cook an additional 20 minutes.
- Check that all sides are cooked and browned. You may need to re-arrange your wings so the edges that are less browned are touching the pan and cook for an additional 5 minutes, or try using the broiler for a few minutes, but keep a close eye so you don't burn them.
- We enjoy these on their own, but if you'd prefer to serve them with a dipping sauce or to coat them in BBQ sauce, try our searchable Facebook Group for lots more sauce and dipping inspiration. See below for tips!
AIP Baking Powder
Traditional baking powder contains aluminum and grain (corn starch), which is a no-no on the AIP. Whip up a batch or two of this easy AIP baking powder to have on hand for this and other recipes.
2 Tbsp Cream of Tartar
1 Tbsp Aluminum Free Baking Soda
Mix well until combined.Store in an air-tight glass container for upto 6 weeks.
- I've tried this recipe with chicken legs and didn't like it as much - I think it needs more skin in the game, if you will!
- Want to make these in the AirFryer? 15 minutes at 350 degrees.
- Wondering where to buy quality chicken without all the nasty antibiotics and hormones? Looking for other hard-to-find AIP ingredients? Visit my food sourcing page.
- Looking for wing sauce or dipping sauce? Join our searchable Facebook Group for inspiration and try searching BBQ Sauce, Ranch Dressing, Chimichurri Sauce, Honey Garlic, Orange Ginger or what ever might suit your fancy!