Paleo, Whole30, Gluten-Free, Wildfit
Ingredients
- 3 lbs. Butcherbox Chicken Wings
- 2 tbs. Baking Powder
- 2 tsp. Salt
- 1 tsp. Garlic powder
- 1/2 tsp. Black pepper
For the sauce
- 1 c. Mole sauce (I used mole almendrado but any mole will be delicious
- 1/2 c. Crushed pepitas (pumpkin seeds)
Preheat the oven to 425 degrees and line a large baking sheet with heavy foil. Place a rack over the foil. I used a cooking rack for mine.
Dry the wings completely. I lay them out on paper bags and use paper towels. Be sure to remove all the moisture.
Place all the seasonings and baking powder in a large bowl and shake to mix.
Add the wings to the bowl and toss well to coat the wings thoroughly.
Lay the wings on the rack skin side up. Try to keep them apart as best you can.
Place the wings in the hot oven. Check them and turn over every 20 minutes or so. They will take 45 minutes or up to an hour to cook.
In the meantime, rinse your large bowl, heat up your mole sauce & place it in the bowl.
Once the wings are cooked allow them to rest for 5 minutes then toss them in the sauce to coat. Then add 1/2 the crushed pepitas and blend.
Transfer the wings to a serving platter and sprinkle the remaining pepitas over the top to serve.
