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Ever since I discovered this foolproof method for ultra-crispy chicken wings, it's the only way I bake them! These crispy chicken wings are served with a spicy Harissa mayo dip. They perfect for family gatherings, summer barbecues and game nights with friends.
Tips for the Crispiest Chicken Wings
Making oven-baked chicken wings is easy but there are a few tips that will take your wing game to the next level! Here they are:
- Remove any moisture from the chicken wings by pat drying them with a paper towel
- Use gluten-free baking powder mixed with salt for extra crispiness. Just make sure you do NOT use baking soda as a replacement for baking powder. It won't work and will make the wings unpalatable!
- Use a rack during cooking to allow all the juices to drip.
- Bake the wings twice, first on low to render the fat and then on high to crisp them up.
DIY Harissa Spice Mix
If you can't find ready-made Harissa spice mix (it should be easy to find it in most grocery stores), you can make your own by using the following ingredients:
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp caraway seeds
- 1/2 tsp whole peppercorns
- 1/4 cup dried minced chiles
- 1 tbsp garlic flakes or 1/2 tbsp garlic powder
- 1 tbsp smoked paprika
- Optional: 1/2 to 1 tsp sea salt (I skipped it in mine)
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
First, toast the cumin seeds, coriander seeds, caraway seeds and peppercorns in a hot dry pan over a medium-low heat, tossing to prevent burning, for 1 to 2 minutes. This will make your spice mix more fragrant. Take off the heat and use a mortar and pestle to crush the toasted spices into a fine powder. Transfer into a jar and add all of the remaining ingredients. Close the jar with a lid and shake to combine. Open the lid to let the spices cool down completely before sealing again. This spice mix will keep for months.
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Hands-on Overall
Serving size 5-6 wingettes
Nutritional values (per 5-6 wingettes)
Net carbs1.1 grams
Protein22.4 grams
Fat46.5 grams
Calories518 kcal
Calories from carbs 1%, protein 17%, fat 82%
Total carbs1.3 gramsFiber0.2 gramsSugars0.1 gramsSaturated fat12.2 gramsSodium904 mg(39% RDA)Magnesium23 mg(6% RDA)Potassium269 mg(13% EMR)
Ingredients (makes 4 servings)
- 10-12 chicken wings, cut at joints (~ 1 kg/ 2.2 lbs), freeze the wingtips for later to make chicken stock or bone broth
- 1 tbsp gluten-free baking powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp melted ghee or virgin avocado oil (30 ml)
- 1 tbsp Harissa spice mix, divided (5 g/ 0.2 oz)
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz)
- Optional: fresh herbs such as parsley or cilantro, to serve
Instructions
- Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Set the oven racks to lower-middle and upper-middle positions. 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.
- Use a sharp knife or meat scissors and cut the wings at joints. You will end up with three pieces per wing. Pat dry all the pieces using a paper towel.
Note: You will need 10-12 chicken wings which is about 1 kg (2.2 lbs). This amount will yield about 50% meat. Macronutrients are calculated from edible parts only.
- Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe). Place the remaining wing pieces in a large ziplock bag or a bowl. Add the baking powder and salt. Toss to coat from all sides.
- In a small bowl, combine the melted ghee (or avocado oil) and 1 teaspoon of Harissa spice mix. (For a DIY spice mix, see recipe tips above.)
- Place the wings on the rack skin side up and spread in a single layer. Brush each piece with melted Harissa ghee and bake the wings on the lower-middle rack for 30 minutes.
- Then, move the wings to the upper-middle rack, increase the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional), and bake for another 30 to 35 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. Brush off any burnt spices.
- While the wings are baking, prepare the Harissa mayonnaise dip by mixing the remaining 2 teaspoons of Harissa spice mix with mayonnaise.
- Serve the Harissa mayo with the crispy chicken wings. Optionally, sprinkle with fresh herbs such as parsley or cilantro. For a satisfying lunch or dinner you can serve them with a simple side salad (see recipe tips).
- Chicken wings are best served fresh. You can store the wings in the fridge for up to 3 days and reheat in the oven before serving, however, they will lose some of their crispiness.
Crispy Harissa Chicken Wings
Step by Step
Ingredients
- 10-12 chicken wings, cut at joints (~ 1 kg/ 2.2 lbs), freeze the wingtips for later to make chicken stock or bone broth
- 1 tbsp gluten-free baking powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp melted ghee or virgin avocado oil (30 ml)
- 1 tbsp Harissa spice mix, divided (5 g/ 0.2 oz)
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz)
- Optional: fresh herbs such as parsley or cilantro, to serve
Instructions
- Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Set the oven racks to lower-middle and upper-middle positions. 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.
- Use a sharp knife or meat scissors and cut the wings at joints. You will end up with three pieces per wing. Pat dry all the pieces using a paper towel.
Note: You will need 10-12 chicken wings which is about 1 kg (2.2 lbs). This amount will yield about 50% meat. Macronutrients are calculated from edible parts only. - Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe). Place the remaining wing pieces in a large ziplock bag or a bowl. Add the baking powder and salt. Toss to coat from all sides.
- In a small bowl, combine the melted ghee (or avocado oil) and 1 teaspoon of Harissa spice mix. (For a DIY spice mix, see recipe tips above.)
- Place the wings on the rack skin side up and spread in a single layer. Brush each piece with melted Harissa ghee and bake the wings on the lower-middle rack for 30 minutes.
- Then, move the wings to the upper-middle rack, increase the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional), and bake for another 30 to 35 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. Brush off any burnt spices.
- While the wings are baking, prepare the Harissa mayonnaise dip by mixing the remaining 2 teaspoons of Harissa spice mix with mayonnaise.
- Serve the Harissa mayo with the crispy chicken wings. Optionally, sprinkle with fresh herbs such as parsley or cilantro. For a satisfying lunch or dinner you can serve them with a simple side salad (see recipe tips).
- Chicken wings are best served fresh. You can store the wings in the fridge for up to 3 days and reheat in the oven before serving, however, they will lose some of their crispiness.
Nutrition (per serving, 5-6 wingettes)
Calories518kcal
Net Carbs1.1g
Carbohydrates1.3g
Protein22.4g
Fat46.5g
Saturated Fat12.2g
Fiber0.2g
Sugar0.1g
Sodium904mg
Magnesium23mg
Potassium269mg
Detailed nutritional breakdown (per 5-6 wingettes)
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