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Prep Time: 15-20 min | Cook Time: 40-45 min | Servings: 4-6
WINGS
- 1/2 tbsp chipotle Chile powder
- 1/2 tbsp smoked paprika
- 1/2 tbsp onion powder
- 1/2 tbsp pink salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp dried mustard
- 2 Tbsp Coconut Sugar
- 1 tbsp ghee
- 4 lb chicken wings, cut and split
CARROT PARNSIP FRIES
- 5 large carrots
- 3 Parsnips (optional, can do all carrots)
- 1 tbsp ghee
- pink salt, pepper, garlic powder
EASY GREEK YOGURT RANCH
- 3/4 cup plain greek yogurt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dill weed
- 1/2 tsp Apple Cider Vinegar or Lemon Juice
- water to thin
Preheat oven to 400. Combine all seasonings together for wings in a small bowl. If less spice is desired, decrease chipotle Chile powder to 1 tsp and increase coconut sugar to 2 1 /2 tbsp. Melt 1 tbsp ghee. Cut and split wings if necessary. In a large bowl, drizzle chicken wings with melted ghee and hand toss, add in seasonings, hand toss until all wings are well covered. Place aluminum foil on a baking sheet with a baking rack on top. Disperse chicken wings across baking rack.
Slice carrots (and parsnips) lengthwise to create "fries". Melt ghee. Place parchment or foil on another baking sheet and place vegetables in a pile. Pour ghee on top and season to taste with pink salt, pepper, and garlic powder. Toss until well covered and spread out evenly across baking sheet.
Place both chicken wings and vegetable fries in oven. Roast vegetables for 15 min, toss, then another 10 min or until browned and crispy. Leave chicken wings in oven for another 20-25 minutes (a total of 40-45 min).
While wings and fries are in the oven, make Greek yogurt ranch in a small bowl. Combine all ingredients and mix together.