One of my favorite go-to, no-fuss, delicious chicken recipes! It's gluten-free, paleo, AIP, and Whole30-friendly. Just chicken and your favorite spices baked until crispy on a baking rack in your oven. Read the full post for more Easy AIP Paleo Chicken Recipes!
1/2Tbspgarlic flakescan also just use all garlic powder, 1 Tbsp total
1bunch scallions chopped and divided
1/4cupextra virgin olive oil
FOR THE LEMON-YOGURT DIP
1/4cupcoconut yogurtfor dairy-free or Greek yogurt
1small lemonjuice and zest
Preheat the oven to 425f degrees (use the convection setting if you have it for slightly speedier cooking), arrange a rack in the middle of the oven, and line a baking sheet with aluminum foil and a wire rack on top.
Rub the wire rack (or spray) with ½ the olive oil and add the chicken wings flat-side (or skin-side) down. Season with the rest of the olive oil and sea salt.
Bake in the oven for approx. 45-50 minutes, flipping the wings halfway through. As the skin cooks and crisps, it will release drippings which may cause some smoke in the house, so have your windows open and fan turned on (it’s worth it, trust me). Trim off any burned wing ends if you have them.
Meanwhile, mix all ingredients including ½ of the chopped scallions for the honey-garlic sauce in a large mixing bowl and toss cooked chicken in the sauce until well coated right out of the oven and let sit.
Next, mix up the yogurt dip in a serving bowl.
Serve chicken wings with the yogurt dip, and garnish with more chopped scallions. Optionally serve on a crudités board with your favorite chopped raw vegetables.
Make it a chicken wing board by arranging crudités vegetables such as chopped raw carrots, broccoli, or celery around the chicken wings on a large platter or cutting board.*To make it Whole30, omit the honey sauce.