NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken wings

0.25 tbsp Avocado oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Coconut aminos

0.5 tsp Cayenne pepper

0.25 tsp Onion powder

2 medium Celery stalks

0.5 cup Nonfat Greek yogurt

1 tsp Lemon juice

0.25 tsp Dried dill

0.25 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.

• 3

  In a large bowl, toss the wings with avocado oil, 0.5 tsp sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 4

  Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.

• 5

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

• 6

  While the wings roast, whisk together the tomato paste, apple cider vinegar, honey, coconut aminos, cayenne, and onion powder in a small saucepan over low heat until smooth.

• 7

  In a small serving bowl, stir together the Greek yogurt, lemon juice, dried dill, and 0.25 tsp sea salt to create the dipping sauce.

• 8

  Remove the wings from the oven and immediately toss them in a clean bowl with the warm BBQ glaze.

• 9

  Slice the celery stalks into sticks and serve them alongside the hot glazed wings and the chilled yogurt dip.