Crispy Baked Chicken Wings

Baked Chicken Wings

I could eat these and only these for the rest of my life and be perfectly happy. They’re so crispy and tender and pretty much the best wings I’ve ever made/tasted. Plus, they don’t have any crappy ingredients, so you can stuff your face with them and not feel the least bit guilty.


  • pack of organic, free range chicken wings (1 lb.)
  • 2 tbsp. organic apple cider vinegar
  • 3 tbsp. Dijon mustard
  • 1 tbsp. coconut aminos (or tamari or Bragg liquid aminos)
  • garlic powder
  • onion powder
  • sea salt
  • pepper
  • pinch of Truvia (or coconut sugar – just use 1/4 tsp.)
  • coconut oil (for pan)


  • Preheat oven to 350 degrees
  • Rinse chicken and place in large. Add apple cider vinegar and mix with hands to coat the chicken
  • Add mustard and coconut aminos and mix again
  • Place chicken in coconut-oiled iron skillet and season with garlic powder, onion powder, sea salt and pepper on both sides.
  • Sprinkle with Truvia (or coconut sugar) on the side that placed face up (the flat part)
  • Bake for 1 hour and 15 minutes

*If you want the recipe to be oil free, just don’t add the coconut oil to the pan. The wings may stick a little, but they will be just as delicious.

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