Crispy Lemon Garlic Chicken Wings (Whole30, Paleo, Gluten-Free)
I love chicken wings. I mean who doesn’t?!. Crispy, sauce, packed with flavor. Around here, we don’t fry our wings. Instead, we bake them at 425 degrees for around 45 minutes to get the perfect crispness without the deep frying. It keeps things healthier and a lot less messy to be honest.
Also, when you’re trying to eat healthy, sometimes you need what my fiancé likes to call “fun food” because nobody wants to eat salads all of the time.
Usually, and when it comes to wings I’m definitely a buffalo or lemon pepper kind of girl. They’re classics and they’re delicious and I love them. But, I think I’ve officially found a new favorite flavor that you are going to love.
Crispy. Lemon. Garlic.
Um, you’re going to love these.
These babies are crispy, packed with flavor, and just dang delicious. The reason for all of that flavor has a lot to do with what may seem like the insane amount of garlic cloves the recipe calls for. Ten cloves of fresh garlic to be exact, and you need every single one of them. Trust me. I actually tested these with less garlic and they just didn’t taste the same. So, don’t be intimidated by all of the garlic and use the fresh stuff. You won’t regret it!
The easiest way to mince all of that fresh garlic is in a food processor. You just throw all of the cloves inside, hit pulse a couple of times, and boom you’ve got all the fresh minced garlic you need.
These wings are Whole30 compliant when you use ghee. You could also use butter if you’d like, but I actually love the flavor of ghee in these. Go ahead and make these for your next party or even for a fun Friday night of some fun food!
Crispy Lemon Garlic Chicken Wings
1.5 pounds split chicken wings
1 1/4 tsp salt
2 tbsp oil
10 cloves of garlic, minced
3 tbsp ghee
2 tbsp chopped green onions
1/4 tsp crushed red pepper flakes (optional)
Preheat the oven to 425 degrees.
Pat the chicken wings dry and then toss them with the oil and 1 tsp of salt.
Place the chicken wings on a baking sheet in a single layer. Bake the wings for 45-50 minutes until golden brown and the skin is crispy, flipping half way through.
While the wings are done baking, heat the ghee in a small sauce pan over medium heat. Add the garlic and sauté for 3-4 minutes until garlic becomes fragrant and translucent. Add in the green onions, 1/4 tsp salt, and red pepper flakes if you’re using them. Cook for another 1-2 minutes and then remove from the heat.
Transfer the wings to a large mixing bowl. Pour the garlic ghee sauce over the wings and toss until they are coated. Serve immediately and enjoy!