There was a time when I thought chicken wings were a horribly unhealthy choice. In fact, when I was about 18-22 years old, and working at Cactus Club Cafe in Vancouver (which was known for its hot wings back then), I would occasionally order them, but spend more time picking the skin off them to avoid as much of the ‘unhealthiness’ as possible. My coworkers would sit there wondering why I was picking off the best part!
Now, let me be clear – I’m not saying it’s okay to go out and eat chicken wings at any restaurant out there. I am, however, saying that IF you buy the right chicken wings, and cook them in a healthy manner, they are a great snack, dinner, lunch, Super Bowl dish, etc.
Below is one of my fave recipes for Crispy Baked Salt & Pepper Chicken Wings recipe from Jo Cooks:
- 1 pounds chicken wings (hormone and antibiotic-free)
- 2 tbsp olive oil
- 1 tsp black pepper
- 2 tsp sea salt
- 1 tbsp parsley, fresh, chopped for garnish
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Place all wings in a medium sized bowl. Drizzle the wings with the olive oil and toss well, making sure each wing is coated with a bit of olive oil.
- Sprinkle the chicken wings with the pepper and salt, and toss well.
- Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp.
- Sprinkle with more salt and pepper if preferred and garnish with some chopped parsley.
- Serve while warm.
Want a great dip to go with these? Try out this Chive & Garlic spread from Spreadem!