Submitted by: Richard Hammond
Servings: Serves 10-12 as an Appetizer
Ingredients: 9 – 10 lbs. whole chicken wings (2 lg. pkgs.)
High quality fine sea salt (optional)
2 (11 x 16) baking sheets
1 tbsp solid EV coconut oil, divided
Chipotlé or cayenne to taste (optional)
Heavy duty aluminum foil
Instructions: Pre-heat oven to 525° F
Using kitchen shears cut the tips off the wings and add to the stockpot if you are making chicken broth the same day or freeze the wing tips for the next time you make broth…
Line the baking sheets with foil and grease both trays with the coconut oil. Using a chef’s knife or cleaver split all the drumettes from the wingettes. Arrange them evenly on the two trays placing them skin-side up.
Season the cut-up wings liberally with salt if desired and place both trays in the upper third of the pre-heated oven for about 50-55 minutes until well-browned and crispy. Rotate and reverse the two trays after about 25 minutes unless you are using a convection oven.
Season the wings with ground chipotlé or cayenne pepper as soon as they come out of the oven if you like them spicy. The wings will release from the foil after they rest for about five minutes, but then serve them right away if you like them crunchy or serve them at room temp or chilled if you like them chewier.
If you prefer to skip the heat, you may sprinkle the hot wings with Spanish smoked paprika (pimentón) but if you are avoiding nightshades completely, simply leave out the dried chile peppers of any kind.