Instructions

1. Pre-heat oven to 250F. Place a rack over a sheet pan and lightly oil it. Pat your chicken dry.
2. Cut your wings per the instructions above at both joints. Store the tips for later use like broth.
3. Put all of the drumettes and wingettes in a large bowl and toss with salt, garlic and baking powder. Drizzle in the oil and toss again.
4. Line all of the chicken pieces up on the rack, you might have to crowd them a little, but make sure none of the pieces are actually touching.
5. Bake at 250F for 35 minutes. Then crank the oven up to 425F degrees. Bake for another 45-50 minutes until crispy, golden and delicious.
6. While the wings bake, heat a small sauce pot over medium heat. Once it is hot add in the avocado oil, coconut aminos and apple cider vinegar.
7. Bring it to a simmer while you measure out the rest of the seasoning and zest the fruit.
8. Add the orange juice and broth to the mix and bring it to a simmer again until the liquid is reduced by half and lightly coats a spoon.
9. Mix in the zest, yeast and seasonings. Stir until the sauce is like a thick, kind of chunky glaze. Remove from the heat. Go relax, you have some idle time.
10. When the wings are done remove them from the oven and toss in a large bowl with the sauce! Serve hot and enjoy.