for the wings:
2 lbs chicken wings
2 tbsp tapioca flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
1/4 tsp red cayenne pepper
1/3 cup ghee melted
1/3 cup + 2 Tbsp Whole 30 compliant hot sauce Frank’s original
-Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil, then pace a wire rack over the baking sheet.
-Wash wings well and then Pat wings dry with paper towel to absorb excess water, then place in a large bowl. Sprinkle all over with the tapioca flour, garlic, onion powder, salt and red pepper – toss to evenly coat.
-Arrange wings on wire rack and place in the middle rack of the preheated oven.
-Bake at 425 degrees for 35 mins, then dip in the sauce (see instructions below) and raise the heat to 450 degrees.
-Continue to bake for 10 mins at 450, remove from oven and drizzle remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve hot.
for wing sauce:
Once the wings have been baking for 30 mins, whisk together the melted ghee and hot sauce. Remove wings from the oven after baking 35 mins, and, using tongs, dip each one in sauce and place back on wire rack to bake again, this time at 450 degrees (see above)
-Slice a potato in half lengthwise with a knife. Lay each half cut-side down. Slice lengthwise into 1/4 to 1/2 inch thick slices. Stack about half of the slices and cut lengthwise into 1/4 to 1/2 inch thick fries.
-pour 2 T avocado oil, salt, pepper, garlic powder, and cajun seasoning
-mix making sure all fries are coated
-Place in the oven at 425 degrees for about an hour (If you are cooking fries and wings together the fries will not be affected when you raise the heat to 450 degrees for the wings)
-Make sure to flip fries over every 15-20 min
Whole 30 approved ranch I used
Glass mixing bowl:
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