NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken wings

0.25 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1.5 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tbsp Raw honey

1 tsp Cayenne pepper

1 tsp Coconut aminos

0.25 cup Non-fat Greek yogurt

1 tsp Dried dill

2 large Celery stalks

PREPARATION

• 1

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

• 2

  Pat the chicken wings thoroughly dry with paper towels to ensure the skin becomes extra crispy.

• 3

  In a large mixing bowl, toss the wings with avocado oil, 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, ensuring they are not touching.

• 5

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

• 6

  While the wings roast, combine the tomato paste, apple cider vinegar, raw honey, cayenne pepper, and coconut aminos in a small saucepan over low heat.

• 7

  Whisk the sauce constantly for 3 to 5 minutes until it thickens and the flavors meld.

• 8

  In a small bowl, stir together the Greek yogurt and dried dill to create a clean-eating ranch-style dip.

• 9

  Remove the wings from the oven and transfer them to a clean bowl; pour the warm BBQ sauce over them and toss to coat.

• 10

  Serve the spicy wings immediately alongside the fresh celery stalks and the yogurt dipping sauce.