Lemon Ginger Chicken Wings (AIP, Paleo, GAPS, SCD

• Gluten free
• Paleo

• Meat

  • 4 lb Chicken wings

• Produce

  • 1 tbsp Garlic, granulated
  • 2 tbsp Ginger, ground
  • 1 tbsp Onion, granulated

• Condiments

  • 1 cup Lemon juice
  • 1/3 cup Maple syrup

• Baking & Spices

  • 2 tsp Sea salt

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Coconut aminos

Found on mybigfatgrainfreelife.com

Ingredients

• 4 lbs. chicken wings
• ⅓ cup maple syrup (or honey)
• 1 cup lemon juice
• 2 tablespoons ground ginger
• 1 tablespoon granulated onion (or onion powder)
• 1 tablespoon granulated garlic (or garlic powder)
• ⅓ cup coconut aminos
• 2 teaspoons sea salt
• ¾ cup extra virgin olive oil

Directions

• Make sure wings have been trimmed of wing tips and cut at the joint.
• In a medium bowl, whisk together maple syrup, lemon juice, ginger, onion powder, garlic powder, coconut aminos and sea salt.
• Add olive oil to mixture in a thin stream while whisking to incorporate.
• Divide wings into two gallon sized zip-top bags.
• Pour the marinade evenly between the two bags and seal, removing all air.
• Marinate the wings overnight.
• Preheat oven to 250F. Prepare two rimmed cookie sheets by lining with tin foil for easy cleanup. Place stainless steel cooling racks inside the rimmed sheets.
• Remove wings from the marinade and place on the racks.
• Bake in the oven for 35 minutes.
• Increase the oven temperature to 400F. Bake for another 40-50 minutes, checking to be sure they dont burn.