An easy, tasty, and healthy chicken recipe

I come from a family where good cooking is never in short supply. My grandma’s homemade biscuits are heavenly, my aunt’s cornbread dressing is second to none, and my mommy, where do I even begin? The fried chicken or the sweet potato pie? With that being said, cooking is in my blood and I love to do it! I often call my mom for recipes and tips and am always on the lookout for new and yummy recipes. I’m totally invested in making sure I give Ash a taste of what I had growing up!

I haven’t quite “mastered” fried chicken how I would like (my mom set a high bar). But I have come across a few chicken recipes that I prepare that are easy, tasty, and healthy. Here’s one of my fav I found on Fed + fit, crispy baked buffalo wings (here’s the link)! I’ve gotten a few compliments on this one too! FYI, I haven’t made the homemade ranch yet. Enjoy!

Ingredients

1 pound chicken wings
1 + 1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 tablespoons virgin coconut oil
3 tablespoons apple cider vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Wash and pat dry each chicken wing. Dust evenly with ½ teaspoon of the sea salt plus the ground pepper. Bake at 400 F for approximately one hour, or until golden brown and the skin is hardened when you touch it.
While the chicken is baking, make the buffalo sauce in a small sauce pan over the stove. Whisk the coconut oil, vinegar, lemon juice, cayenne, paprika, garlic powder, onion powder, and remaining 1 teaspoon of sea salt together. Let it simmer for 5 minutes then remove from heat. Whisk again just before using.
When the chicken comes out of the oven, let them rest for 5 minutes then place in a large bowl and pour the buffalo sauce over. Stir and combine until each wing is evenly coated.
Serve alongside celery sticks and homemade ranch.

Recipe Notes

Tips: Note that if you make more than 1 pound of chicken wings at a time, you may need to adjust the cooking time in order to get the correct crispy texture. Any leftovers will keep refrigerated in an airtight container for up to 5 days.

photo credit: Me