Crispy Oven Fried Chicken Wings
Recipe Adapted from Cook’s Country by Abby McKelvy

• 4 pounds chicken wings, halved at joints, wingtips discarded
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• Your choice of The Sacred Olive Sauce (options below)

Preheat the oven to 250 degrees. Place racks in upper middle and lower middle positions.

Line a baking sheet with foil and place a wire baking rack over the top. Spray with non-stick spray. Rinse and pat wings dry with a paper towel and place in a large bowl. In a small dish combine baking powder and salt. Add to chicken wings and toss until evenly coated.

Place wings, skin side up, on the wire rack making sure they are evenly spaced and not too crowded. Place in the oven on the lower middle rack for 30 minutes. Move to upper middle rack and set temperature to 425. Roast for 40-50 minutes longer, until wings are crisp and golden brown. Rotate pan halfway through baking.

Remove from pan and let rest 5 minutes. Toss wings in a bowl with The Sacred Olive Sauce option.

** Ask a butcher to prepare wings for you by cutting and discarding wing tips or buy them already done for you. Saves time!

The Sacred Olive Cayenne and Mango Sauce

• 1/4 cup The Sacred Olive Cayenne Olive Oil
• 2 tablespoons The Sacred Olive Mango Vinegar
• 1 teaspoon honey

Whisk together in a medium sized bowl until well combined. Toss with warm wings and serve.

Garlic and Parmesan

• 1/2 cup The Sacred Olive Garlic Olive Oil
• 1 tablespoon fresh parsley, chopped or 1/2 teaspoon dried
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Whisk together in a medium sized bowl until well combined. Toss with warm wings and serve.

Honey-Ginger Sesame Wings

• 1/3 cup honey
• 2 teaspoons The Sacred Olive Honey Ginger Balsamic Vinegar
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon The Sacred Olive Toasted Sesame Oil
• 3 tablespoons sesame seeds

Whisk together in a medium sized bowl until well combined. Toss with warm wings and serve.