Birthday Wings 

Nothing makes this wife happier than my hubby requesting that I cook his birthday meal. I get bored really easily eating the same things all the time but there are a few dishes that get rotated in often.  One of those things is chicken wings.  

But chicken wings can’t be part of healthy diet right? Well, the way I see it, it’s all in the preparation, and the moderation.  Maybe don’t eat these every week. But if you’ve gone total beast mode in training and have a few calories in the bank, treat yo’self. 

These are not difficult recipes. Nor are the culinary genius… But they are friggin delicious. 

Garlic Wings 

Pre heat the oven to 400° F 

3 lbs wing parts, dried with paper towel (I do this by laying paper towel on the cutting board and laying them out, then patting them dry with another paper towel.) 

1 Tbl melted coconut oil 

3 Tbl Montreal chicken seasoning 

1Tbl garlic powder 

1 tsp kosher salt 

1 tsp ground black pepper 

  • Toss the dried wings with oil and dry ingredients, combine to coat the wings completely 
  • Line a baking sheet with foil and spray with non stick spray (don’t skip this step!) 
  • Lay wings on sheet tray leaving a little space in between to ensure they are crispy 
  • Bake at 400°F for about 40 minutes, when the skin is crispy and golden brown 

Teriyaki Wings 

(These are slightly more complicated but the outcome is worth it) 

3 lbs chicken wing parts, dried as explained above 

1Tbl coconut oil 

1tsp kosher salt 

1 tsp pepper 

For Sauce 

3Tbl hoisin sauce 

2Tbl soy sauce 

1Tbl fresh garlic, minced 

1Tbl fresh ginger, minced 

2Tbl scallion, minced 

  • Toss dried wings with coconut oil, salt and pepper and bake at 400° (in the same method described above)  about 30 minutes until skin starts to crisp, but they are not completely finished 
  • While wings are baking, combine all sauce ingredients in a bowl large enough to accommodate wings 
  • Remove wings from baking sheet using tongs and toss wings to coat in sauce.
  • Return wings to baking sheet and bake an additional 10 minutes until sauce reduces slightly and wings are crispy (because of the suace they will be slightly less crisp than the Garlic variety) 

You may not need to bake 3lbs of wings at a time, but that is the average pack size I’ve come across, and keep in mind the poundage does include bones. No judgment here on how many wings you put away. 

Also I highly recommend Bell and Evans chicken wings.  They are super tender and crispy up nicely.  They aren’t paying me to say this, but I wish they were. 

I didn’t get a great pic, but I couldn’t make the man wait on his birthday… You guys know what wings look like anyhow.


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