Full GAPS Roasted Chicken Wings with Herbamare

These roasted chicken wings start with three ingredients: wings, melted ghee and Herbamare Original. Brush and season both sides, give them space across two pans, and turn them partway through roasting. The browned skin and herb coating come from the oven, with no marinade or breading to prepare.

This version follows Carrie Korem’s roasted chicken wings, using the original seasoning blend and homemade ghee. Have the ghee ready before beginning. The recipe also allows the same measured amount of tallow or lard if you are using one of those fats.

Jump to the Recipe

The Three Ingredients

• 4 pounds chicken wings: This is the raw, bone-in weight. The number of pieces varies with their size, so weigh the batch rather than counting wings.
• 4 tablespoons melted ghee: Use finished ghee from its separate preparation. Tallow or lard can replace it at the same four-tablespoon measure. Choose one fat for the batch.
• 2 tablespoons Herbamare Original: This is a blended seasoning salt. The two-tablespoon amount belongs to that blend, not to plain sea salt or another seasoning.

Check the container you buy. The manufacturer’s Original ingredient list contains sea salt, celery, leek, cress, onion, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme and kelp. Use the Original blend described here; Spicy and Low-Salt are different products. Check for added sugar, starch or other non-GAPS ingredients if your label differs.

The kelp is seaweed, which belongs after the Introduction Diet. These seasoned, roasted wings are a Full GAPS recipe. Use the cooking fat and seasoning ingredients after they have been introduced. Ghee comes from butter; the tallow and lard choices are the source’s alternatives when you are not using dairy.

Set Up Two Pans

Heat the oven to 400°F with a rack in the middle. Line two large rimmed baking sheets with unbleached parchment. Have a pastry brush, measuring spoons and tongs ready, along with a food thermometer and a clean serving platter. A kitchen scale helps when you are weighing wings from a larger package.

Divide the wings evenly between the pans and spread them in one layer, leaving room around the pieces. If their surfaces are visibly wet, pat them dry before brushing. Do not leave wings stacked in a deep pile; the pieces need exposed surfaces to brown.

Two pans are the starting setup for this four-pound batch. Pan sizes differ, so use more space if yours leave the wings tightly crowded. For a doubled batch, plan the additional pan and oven space before you start.

Brush, Roast and Turn

1. Coat both sides. Brush the wings with the measured melted ghee, tallow or lard. Spread the fat across the whole batch, turning pieces as needed. Sprinkle the measured Herbamare Original across both sides.
2. Roast for thirty minutes. Put the pans in the heated oven. At the thirty-minute mark, use tongs to turn every wing so the second side can brown.
3. Finish roasting. Roast another twenty to thirty minutes. Look for golden-brown skin on both sides, and check the thickest meaty part with a food thermometer, keeping the probe away from the bone. The wings must reach at least 165°F before they come out. Continue cooking any pieces that have not reached that temperature.
4. Rest for ten minutes. Leave the cooked wings uncovered for the rest. Covering a hot tray traps steam against the skin.
5. Serve warm. Move the rested wings to the clean platter. Keep utensils and surfaces that touched raw chicken separate from the finished food.

Color helps you judge the surface, while the thermometer checks the meat. A brown patch on one wing does not tell you the temperature of the larger pieces elsewhere on the pan. Check more than one piece, including a thicker wing.

Timing, Servings and a Double Batch

The recipe makes four servings. Allow about five minutes to arrange, brush and season the wings, fifty to sixty minutes for roasting, and ten minutes for the rest. The card uses the upper sixty-minute roasting estimate for a total of one hour and fifteen minutes. Actual cooking can take longer if the wings have not reached the temperature and browned finish.

At 2×, use eight pounds wings, eight tablespoons of one chosen fat and four tablespoons Herbamare Original for about eight servings. Spread the extra wings over enough pan space for a single layer. Keep the same thirty-minute turning point and check doneness; the roasting time does not automatically double.

If you are making the ghee from butter, give that separate task its own time. The wing recipe starts with the finished cooking fat ready to melt and measure.

Serving and Leftovers

Serve the wings as the main dish or as part of an appetizer table. For a vegetable side, try roasted butternut squash with goat cheese and prepared pecans when those ingredients are part of your foods.

Refrigerate leftovers promptly in shallow covered containers, within two hours of cooking or serving, or one hour when the room is hotter than 90°F. Use refrigerated cooked wings within three to four days. Reheat to 165°F. An uncovered oven reheating lets the surface dry again, although refrigerated skin will soften and may not return to its original texture.

For more meal ideas, I am planning the Dinner Cookbook. Follow the WFLI shop for its release as you plan your Full GAPS dinners.

Frequently Asked Questions

Can I use tallow or lard?

Yes. The original recipe gives either as an alternative to ghee. Use four tablespoons of one fat at 1×, or eight tablespoons at 2×, and melt it enough to brush across the wings.

Is Herbamare the same as plain salt?

It contains sea salt mixed with vegetables, herbs and kelp. The measured two tablespoons is for Herbamare Original. Do not transfer that amount to plain salt or a different blend.

Do I need to add flour or baking powder?

This recipe uses the three listed ingredients only. Give the wings room, brush both sides and turn them during roasting; there is no flour or baking-powder coating.

Why are the wings still pale?

Check that they have room on the pan and are not stacked together. Turn each piece at thirty minutes, then continue the second roasting stage. The finished wings need both the browned surface and an internal temperature of at least 165°F.

Can I serve them straight from the oven?

Give them the ten-minute uncovered rest, then transfer to a clean platter and serve warm. That rest is already included in the card’s total time.