Ingredients:
CRISPY
CHICKEN WINGS:
·
18 chicken
wings (about 1.5 kg/3.3 lb)
·
11/2 tablespoons
(18 g/0.6 oz) gluten-free baking powder (do not
replace
with baking soda)
·
3/4 teaspoon
sea salt
·
11/2 tablespoons
(23 ml) ghee or duck fat, melted
RANCH
DRESSING:
·
1/4 cup
(58 g/2 oz) sour cream
·
1/4 cup
(60 ml) heavy whipping cream
·
1/2 cup
(110 g/3.9 oz)
·
2 medium
(30 g/1.1 oz) spring onions, sliced
·
1 clove
garlic, minced
·
2
tablespoons (8 g/0.3 oz) chopped fresh parsley or 2 teaspoons dried parsley
·
1
tablespoon (4 g/0.2 oz) chopped fresh dill or 1 teaspoon dried dill
·
1
tablespoon (15 ml) apple cider vinegar or fresh lemon juice
·
1/4 teaspoon
paprika
Sea salt
and black pepper, to taste
Instructions:
Preheat the
oven to 250°F (120°C, or gas mark 1/2). Place the oven racks in the
lower-middle and upper-middle positions in the oven. Use a baking tray deep
enough to gather the fat as the chicken wings bake. Line the tray with baking
foil to make it easy to clean. Place a rack on top of the foil.
TO MAKE THE
CHICKEN WINGS: Use a sharp knife or meat scissors to cut the wings at the
joints: you will end up with three pieces per wing. Pat all the pieces dry
using a paper towel. Store the 18 wing tips in the freezer to make Bone
Broth or chicken stock. Place the remaining wing pieces (you should have
36 pieces) in alarge resealable bag or a bowl. Add the baking powder and salt.
Toss to coat on all sides.
Place the
wings on the rack skin-side up and spread them in a single layer. Brush each
piece with the ghee, then bake the wings on the lower-middle rack for 30
minutes. Then, move the wings to the upper-middle rack, increase the
temperature to 425°F (220°C, or gas mark 7), and bake for another 40 to 50
minutes. Rotate the tray halfway to ensure even cooking. When done, remove the
tray from the oven and let the wings rest for 5 minutes before serving.
TO MAKE THE
DRESSING: While the wings are baking, mix all the ingredients in a bowl. Season
with salt and pepper to taste, and serve with the crispy chicken wings.