Scale
Ingredients
Crispy Wings
- 2 pounds chicken wings
- 2 teaspoons baking powder (see recipe above)
- 2 teaspoons fine Himalayan salt
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon Chinese 5-spice
- 2 tablespoons avocado oil
Creamy Garlic Sauce
- 1/2 cup whole cashews
- 1 cup filtered water
- (or 6 ounces homemade cashew milk)
- 1/2 large hass avocado
- 5 cloves garlic
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon fine Himalayan salt
- 1/2 teaspoon ground mustard seeds
- 2 tablespoons avocado oil
Instructions
- Pre-heat the oven to 250F.
- Cut the wings at the joints to separate the wingettes and the drumettes and remove the wing tips.
- In a small bowl combine all of the rub ingredients (baking powder, salt, spices).
- Add all of the wingettes and drumettes to a large bowl. Add the dry rub and toss well to coat the wings. Add in the avocado oil and toss to coat.
- Place racks over your sheet pan, and lightly grease. Arrange your wings on the racks.
- With one rack in the middle and the other on the bottom, put your sheet pans in the oven and roast at 250F for 30 minutes.
- Switch the pans from racks and then crank the heat up to 425F. Roast for 40 minutes.
- Remove the sheet pans from the oven and use a spatula to gently separate the wings from the racks.
- While the wings cook, put the cashew to soak. Submerge them in water and sprinkle with salt. After 30 minutes drain and rinse the soaked cashews.
- Combine all of the sauce ingredients in a blender and blend until smooth.
- Serve the wings with the cool garlic sauce on the side.
- Dip, eat, enjoy!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 695
- Fat: 60g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 49g
