These chicken wings get crispy in the oven and are then tossed in a mildly sweet barbecue sauce. They're so very yummy! Plus they're dairy free, gluten free, and Whole30.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 20wings
Author: Christina
Ingredients
Chicken
2lbschicken wingettes, wings, or split wings
Dry Rub
1/2tspchili powder
1/2tsppaprika
1/2tspgarlic powder
1/2tsponion powder
1/2tspsalt
1/4tspblack pepper
Barbecue Sauce
1/2cupketchupIf Whole 30, make sure you select a compliant ketchup.
1/3cupcoconut aminos
1/2tspapple cider vinegar
3/4tspchili powder
3/4tspground mustard
1/2tspsalt
1/4tsppaprika
1/8tspgarlic powder
1/8 tsponion powder
Instructions
Preheat oven to 450 degrees.
Pat chicken wings dry with a paper towel. This is an important step to achieving crispy wings so don't skip it!
Toss chicken in a large ziplock bag with dry rub. Seal. Shake so each wing is fully covered with the rub. Spread wings on a wire rack over an aluminum foil lined baking sheet. Bake for 30 minutes. Flip chicken. Bake for 20 additional minutes.
While chicken is baking, add all Barbecue Sauce ingredients to a small pot on the stovetop. Stir on medium-low heat for a few minutes until sauce is warmed.
Toss the baked chicken wings in your finished Barbecue Sauce to evenly coat.