Oven "Fried" Honey-Old Bay Wings

Ingredients:

o  2 lbs. pasture-raised chicken wings

o  2 Tbsp. arrowroot (or organic cornstarch)

o  1 Tbsp. Old Bay, plus more for seasoning

o  ½ Tbsp. butter

o  1 ½ Tbsp. raw local honey

o  High-temp cooking oil spray

Directions:

1.      Preheat oven to 500-degrees.

2.      Remove wings from packaging and rinse under cool water, being careful not to splash. Pat dry.

3.      If you would like individual wing pieces, simply cut at the joints (see photos below). You may leave the wing tips on if you like that crunchy nibble, or freeze in a bag to add to a later stock.

4.      Line a rimmed baking sheet with foil and place a baking or roasting rack on top. Spray LIGHTLY with oil.

5.      Combine arrowroot powder and Old Bay. Separate into two; half into a large bowl and half into a small dish. 

6.      Place a few pieces at a time into your large bowl and toss to evenly coat wing pieces. Shake-off well and place onto baking rack, with the most skin-covered side up. Continue until all of your pieces are lightly coated, sprinkling more on them from your small dish as needed.

7.      Lightly spray wing pieces with oil and place into the preheated oven for 5 minutes.

8.      Your wings should begin to look crisp at this point. Remove from oven briefly and spray, even more sparingly, with oil. Return to oven and reduce temperature to 450-degrees (*If wings do not look like they are beginning to crisp, do not spray more oil). Continue to bake for another 15-20 minutes, or until wings are crispy and golden brown. (A little smoke is to be expected.)

9.      Meanwhile, combine butter and honey and heat in a small sauce pan over low, stirring occasionally, until it just begins to bubble. Remove from heat.

10.  Once wings are golden and crispy, remove from heat and allow skin to stop bubbling. 

11.  Place wing pieces, in batches, into a large clean bowl. Drizzle lightly with honey-butter and toss. Quickly sprinkle with more Old Bay (to your liking) and toss again. 

12.  Serve hot with celery and dip, or whatever you please! Enjoy! 

(It’s hard to tell they’re not deep-fried, right?!)

Notes:

• This basic recipe can easily be multiplied. It'll be sure to wow guests when you tell them they aren't deep-fried! If you plan on entertaining, check out our 5-pack or 10-pack bundles.
• This could easily be done in an air-fryer as well. It will just likely require many batches and more hands-on time. Refer to your air-fryer directions for temp and time.

Skin-side-up:

Flip wings up-side-down. Slightly stretch it out and feel for each joint. Place your blade between the joint and it'll easily slice apart. No need to chop (Unless you have serious precision!)

Wash your arrowroot bowl while wings are baking and use it for tossing with honey!

I enjoy the variance in seasoning level throughout the batches. Tossing them again with Old Bay at the end makes it barely noticeable.

Keeping it to a light spray here is important to ensure the arrowroot crisps quickly under the shock of the high-heat oven, instead of turning the arrowroot to mush.

I wish I could fully capture the crispy goodness here. The house smells amazing!

Toss with all that extra yum right before serving

I feel no need to eat deep-fried wings after having these. Seriously.