NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken wings

2 tbsp tomato paste

0.5 tbsp honey

1 tbsp apple cider vinegar

1 tbsp sriracha

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 medium celery stalks

0.13 cup nonfat greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with a wire rack to ensure maximum air circulation.

• 2

  Pat the chicken wings completely dry with paper towels; this is the secret to getting that skin ultra-crispy without deep frying.

• 3

  Season the wings evenly with sea salt and black pepper, then place them on the wire rack.

• 4

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

• 5

  While the wings bake, whisk together the tomato paste, honey, apple cider vinegar, sriracha, 0.5 tsp garlic powder, onion powder, and smoked paprika in a large mixing bowl.

• 6

  In a separate small bowl, combine the Greek yogurt, dried dill, and 0.25 tsp garlic powder to create a protein-packed dipping sauce.

• 7

  Once the wings are finished, immediately transfer them into the large bowl with the BBQ sauce and toss until they are thoroughly coated in the sticky glaze.

• 8

  Serve the hot wings alongside the fresh celery stalks and the chilled herb-yogurt dip.