Ingredients
Equipment
Method
- Heat the oven to 400°F with a rack in the middle. Line two large rimmed baking sheets with unbleached parchment. Divide the measured wings evenly between them in one layer, leaving room around each piece. Pat visibly wet skin dry before brushing.
- Brush both sides of the wings with the measured melted ghee, tallow or lard. Sprinkle the measured Herbamare Original across both sides, turning pieces as needed. Choose one fat for the batch.
- Roast thirty minutes, then turn every wing with tongs.
- Roast another twenty to thirty minutes, until golden brown on both sides. Check the thickest meaty part with a food thermometer, avoiding the bone. Wings must reach at least 165°F before removal; continue cooking any pieces that have not reached it. Check more than one piece.
- Rest the cooked wings uncovered for ten minutes.
- Transfer the rested wings to a clean platter and serve warm. Keep utensils and surfaces that touched raw chicken separate from the finished food.
Notes
Fat choice: Use four tablespoons of one fat at 1×: ghee, tallow or lard. Use eight tablespoons at 2×. Measure finished fat and melt enough to brush it. Ghee is dairy-derived; choose tallow or lard when not using dairy.
Seasoning: The two-tablespoon base measure belongs to Herbamare Original. The Original blend contains sea salt, vegetables, herbs and kelp. Check the label; Spicy and Low-Salt are different products. Do not copy the tablespoon amount to plain salt or an unrelated blend. Use the Original blend at the measured amount.
Timing: With ghee ready, allow five minutes preparation, fifty to sixty minutes roasting and ten minutes rest. The card uses sixty minutes cooking and seventy-five total. Turn at thirty minutes, then roast twenty to thirty more; temperature and browned finish control actual doneness.
Doneness: Check the thickest meaty part of several wings with a food thermometer, avoiding bone. Cook to at least 165°F before taking out; color alone is not the temperature check.
Full GAPS: Use introduced ingredients. The blend includes kelp, a seaweed; seaweed belongs after completion of the Introduction Diet. Use these seasoned roasted wings on Full GAPS after the ingredients have been introduced.
Scaling: This recipe serves four. A doubled batch serves eight. Double all three amounts and use enough baking-sheet/oven space to keep a single layer. Keep the turning point and doneness checks; cooking time does not automatically double.
Rest and leftovers: Rest uncovered ten minutes, then serve on a clean platter. Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Use refrigerated cooked wings within three to four days and reheat to 165°F. Chilled skin softens; uncovered oven reheating may not restore the original texture.