Are baked chicken wings a part of your plans this weekend? Maybe you’re prepping for a Paleo Super Bowl party? Shoveling out your driveway? Or just crankin’ away at your Whole30? No matter what you do, I can guarantee it’ll be even more umami-licious with a big ’ol platter of my Magic Wings.
This is the first time that my recipe for these flavor-poppin’ chicken wings have appeared on my site, but it’s long been a favorite among those who have my cookbook and iPad app.
UPDATE: You can buy Magic Mushroom Powder online exclusively HERE!
If you have time, marinate the wings for at least 4 hours in advance. But if your party guests are set to arrive in less than an hour, you can still make their eyes pop out of their skulls with these super-magical wings. Want to try ’em?
Please note: I like well-seasoned wings. If you don’t prefer them as salty as I do, just use 1½ tablespoons of MMP instead.
Time to make my baked chicken wings, Magic Wings!
Serves 6
Ingredients:
- 4 pounds chicken wings (party wings work great for this recipe!)
- 2 tablespoons Magic Mushroom Powder (see note above)
- ½ teaspoon Paleo-friendly fish sauce (optional)
- 1 tablespoon melted ghee, coconut oil, or fat of choice
- 2 scallions, sliced (optional)
- 2 limes, cut into wedges (optional)
Equipment:
- Large bowl
- Rimmed baking sheet
- Aluminum foil
- Wire rack
- Tongs
Steps:
Place the wings in a large bowl, and throw on the Magic Mushroom Powder. Add some fish sauce if you feel like kicking up the umami even more.
Then, toss the chicken with your hands to evenly distribute the seasoning. Cover and marinate the wings in the fridge for up to 24 hours.
A half-hour before serving, take the wings out of the refrigerator and preheat the oven to 425°F with the rack in the middle position.
Place a wire rack on top of a foil-lined rimmed bakingsheet. (You’ll likely need to bake the wings in two batches, so if you have two trays, use ’em.)
Grease the rack with the melted fat…
…before arranging the chicken wings in a single layer. Pro tip: Don’t overcrowd the wings, or they won’t brown properly!
Place the tray in the oven and bake for 15 minutes.
Then, flip each wing and rotate the tray.
Bake for another 10 to 15 minutes or until the skins are crisp, taut, and golden-brown.
Plate and serve immediately. If you want, you can sprinkle the wings with scallions and garnish the platter with lime wedges; that way, your party guests can add a squirt before tearing into these piping hot wings!
Watch this replay of me and the boys cooking this dish live from my kitchen on Facebook Live (recorded on May 23, 2018)! You’ll also see the side dishes I like to serve with it!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Magic Wings
Ingredients
- 4 pounds chicken wings
- 2 tablespoons Magic Mushroom Powder see note
- ½ teaspoon Paleo-friendly fish sauce optional
- 1 tablespoon melted ghee coconut oil, or fat of choice
- 2 scallions sliced (optional)
- 2 limes cut into wedges (optional)
Instructions
- Place the wings in a large bowl, and throw on the Magic Mushroom Powder. Add some fish sauce if you feel like kicking up the umami even more. Then, toss the chicken with your hands to evenly distribute the seasoning. Cover and marinate the wings in the fridge for up to 24 hours.
- A half-hour before serving, take the wings out of the refrigerator and preheat the oven to 425°F with the rack in the middle position.
- Place a wire rack on top of a foil-lined rimmed bakingsheet. (You’ll likely need to bake the wings in two batches, so if you have two trays, use ’em.) Grease the rack with the melted fat before arranging the chicken wings in a single layer. Pro tip: Don’t overcrowd the wings, or they won’t brown properly!
- Place the tray in the oven and bake for 15 minutes. Then,flip each wing and rotate the tray. Bake for another 10 to 15 minutes or until the skins are crisp, taut, and brown.
- Plate and serve immediately. If you want, you can sprinkle the wings with scallions and garnish the platter with lime wedges; that way, your party guests can add a squirt before tearing into these piping hot wings!
Jill Chomycia says
Hi Michelle! I love these wings but am wondering – have you ever grilled them? Any guidance on doing so?
Dean K Peterson says
Great recipe!
Florence says
So simple, so good. Thank you for sharing your recipes.