NUTRITION

SERVINGS

INGREDIENTS

12 oz Chicken wings

1 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chipotle peppers in adobo sauce

1 tbsp Tomato paste

1 tsp Apple cider vinegar

1 tsp Maple syrup

1 tsp Extra virgin olive oil

1 cup Celery sticks

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper, placing a wire cooling rack on top to allow air circulation.

• 2

  Pat the chicken wings completely dry with paper towels; removing moisture is the secret to achieving that signature Bobby Parrish-style crunch.

• 3

  In a large mixing bowl, toss the wings with the baking powder, sea salt, and black pepper until every wing is evenly coated.

• 4

  Arrange the wings on the wire rack in a single layer, ensuring they do not touch so they crisp up rather than steam.

• 5

  Bake for 35 to 40 minutes, flipping the wings halfway through, until the skin is deeply golden brown and very crispy.

• 6

  While the wings roast, whisk together the minced chipotle peppers, tomato paste, apple cider vinegar, maple syrup, and olive oil in a small saucepan over low heat for 3-5 minutes until thickened.

• 7

  Remove the wings from the oven and immediately transfer them to a clean bowl, tossing with the warm chipotle BBQ glaze until well-coated.

• 8

  Serve the wings hot alongside fresh, crunchy celery sticks for a balanced and clean-eating approved meal.