a pile of napkins (or 2 sturdy paper towels)your appetite (duh)a hair tie if you have long hair (there’s nothing worse than trying to brush your hair away from your face when your fingers are covered in awesome BBQ sauciness)a glass of water to cleanse the palette before tearing up more wings (optional)
Did I miss anything here? I know a lot of you are into grilled wings, but we’re not going to do that here today, and there’s a good reason for that. I sort of lack the most important thing for making grilled wings: the grill. Maybe some day, when my cookery receives a proper graduation. But not today. Instead, we’re going to bake these beauties. I picked up this awesome chicken wings cookbook by Nagi at Recipe Tin Eats last week, and it’s full of mouth-watering baked wings recipes. I may have cooked an epic ton of wings since getting my hands on her e-book. Also, I may have licked a lot of saucy fingers since then, too. Yummmm! You should pick up a copy of her chicken wings cookbook if you want more recipe ideas! I’ve baked my fair share of wings before, but there’s usually one side where the skin ends up quite soggy. No one wants soggy wings! The baking technique that Nagi uses in her recipes helped me solve the soggy wings problem. The trick is to lay the chicken wings on a rack and position the rack above a jelly roll pan. That extra inch of space between the chicken and the pan is the difference between a soggy disappointment and some mighty fine wings. Did you know, August is National Peach Month! We’re going to throw in a ton of peaches into this barbecue sauce because we can. In fact, we should. The sauce naturally sweetened with peaches and apple cider ONLY, friends! Less sugar, more healthy grub. These are truly some peachy keen waaaangs! Grab a couple of fresh peaches for this recipe while they’re still in season! Oh, and get those napkins ready! If you make this recipe, make sure to share your creation with me on Twitter or Instagram and hashtag #hnbeats! Also, be sure to follow me on Facebook and Instagram for more Whole30 recipes. Disclosure: This post contains affiliate links to the cooling rack, jelly roll pan, and coconut aminos that I used for this recipe.
