📝 About This Recipe
Ditch the deep fryer for these sensationally crispy wings that prove you don't need flour or sugar to achieve appetizer perfection. Coated in a savory blend of arrowroot starch and smoked paprika, these wings are air-fried or baked to a golden crunch before being tossed in a luscious, herb-infused ghee sauce. They offer all the indulgence of a classic pub favorite while staying strictly Paleo-compliant and gut-friendly.
🥗 Ingredients
The Wings
- 2 pounds Chicken wings (split into flats and drumettes)
- 2 tablespoons Arrowroot starch (the secret to the Paleo crunch)
- 1 teaspoon Baking powder (aluminum-free; helps skin crisp up)
- 1 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Smoked paprika (for color and depth)
- 1/2 teaspoon Garlic powder
- 1 Avocado oil spray (high smoke point oil)
The Garlic-Herb Glaze
- 1/4 cup Ghee (melted)
- 3 cloves Fresh garlic (finely minced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh chives (minced)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/4 teaspoon Red pepper flakes (optional for a hint of heat)
For Serving
- 4-6 pieces Celery sticks (chilled)
- 1/2 cup Paleo Ranch dressing (made with avocado oil mayo)
👨🍳 Instructions
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1
Start by patting the chicken wings extremely dry with paper towels. Removing excess moisture is the most critical step for achieving a crispy skin.
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2
In a large mixing bowl, whisk together the arrowroot starch, baking powder, sea salt, black pepper, smoked paprika, and garlic powder until well combined.
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3
Add the dried wings to the bowl and toss vigorously until every wing is lightly and evenly coated in the starch mixture.
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4
If using an Air Fryer: Preheat to 400°F (200°C). Lightly grease the basket with avocado oil spray. Place wings in a single layer, ensuring they do not touch.
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5
Air fry for 15 minutes, then flip the wings and spray any dry floury spots with a little more oil. Cook for another 10-12 minutes until golden brown and crackling.
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6
If using an Oven: Preheat to 425°F (220°C). Place a wire cooling rack over a large baking sheet. This allows air to circulate under the wings for maximum crispiness.
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7
Arrange wings on the wire rack and bake for 35-40 minutes, flipping halfway through, until the skin is blistered and browned.
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8
While the wings are cooking, prepare the glaze. In a small saucepan over low heat, melt the ghee.
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9
Add the minced garlic to the ghee and sauté for 1-2 minutes until fragrant but not browned. Remove from heat.
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10
Whisk in the fresh parsley, chives, lemon juice, and red pepper flakes into the warm ghee.
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11
Once the wings are finished cooking, transfer them immediately to a clean, large bowl.
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12
Drizzle the garlic-herb ghee over the hot wings and toss gently with tongs until every wing is glistening and coated.
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13
Serve immediately while piping hot for the best texture and flavor experience.
💡 Chef's Tips
Always use a wire rack if oven-baking to prevent the wings from sitting in their own juices and becoming soggy. Don't crowd the air fryer basket; if you have a smaller model, cook in two batches for the best results. Ensure your baking powder is fresh and aluminum-free to avoid any metallic aftertaste. If you prefer buffalo style, replace the garlic-herb mixture with a 50/50 mix of melted ghee and Frank's RedHot sauce. Let the wings rest for 2 minutes after tossing in the sauce to let the flavors settle into the crispy coating.
🍽️ Serving Suggestions
Serve with a side of cold celery and carrot sticks for a classic crunch. Pair with a homemade Paleo ranch dip using avocado oil mayonnaise and fresh dill. Accompany with a crisp, sparkling mineral water with a squeeze of lime. Serve alongside a big kale and apple salad to make it a complete, balanced meal. For a game-day spread, offer both this garlic-herb version and a spicy buffalo version.