My family loves chicken wings. That’s actually quite an understatement. A dear family friend had my kids over and served “allergen-approved” chicken wings and marveled that my four-year-old ate as many wings as an adult. I’m raising her right!
I’ve tested this recipe countless times to make sure the flavors are perfect. You may or may not know this about me by now, but I tend to cook for crowds. This recipe yields enough to feed the five of us with leftovers for lunch the next day. It would be easy enough to cut this recipe in half, in case you don’t need to feed the neighborhood.
As an aside, I like to buy organic spices in bulk and store them in mason jars in my pantry. This recipe calls for ground ginger, granulated garlic and granulated onion. I also hate to admit this, but lately, instead of squeezing lemons, I’ve cheated using organic lemon juice in a glass jar. The ingredients are just pure organic lemon juice, so I feel safe about using it.
- 4 lbs. chicken wings
- ⅓ cup maple syrup (or honey)
- 1 cup lemon juice
- 2 tablespoons ground ginger
- 1 tablespoon granulated onion (or onion powder)
- 1 tablespoon granulated garlic (or garlic powder)
- ⅓ cup coconut aminos
- 2 teaspoons sea salt
- ¾ cup extra virgin olive oil
- Make sure wings have been trimmed of wing tips and cut at the joint.
- In a medium bowl, whisk together maple syrup, lemon juice, ginger, onion powder, garlic powder, coconut aminos and sea salt.
- Add olive oil to mixture in a thin stream while whisking to incorporate.
- Divide wings into two gallon sized zip-top bags.
- Pour the marinade evenly between the two bags and seal, removing all air.
- Marinate the wings overnight.
- Preheat oven to 250F. Prepare two rimmed cookie sheets by lining with tin foil for easy cleanup. Place stainless steel cooling racks inside the rimmed sheets.
- Remove wings from the marinade and place on the racks.
- Bake in the oven for 35 minutes.
- Increase the oven temperature to 400F. Bake for another 40-50 minutes, checking to be sure they don't burn.