Directions

• Step 1 1. Prepare Paleo Ranch Dip, then store in fridge.
• Step 2 2. Preheat oven to 250℉.
• Step 3 3. Line a rimmed baking sheet with foil. Place a baking/cooling rack on the baking sheet and set aside.
• Step 4 4. Place chicken wing parts in a large bowl. Sprinkle with baking powder and sea salt. Toss well to coat.
• Step 5 5. Arrange chicken on the baking/cooking rack in a single layer so that pieces are not touching one another.
• Step 6 6. Place pan in oven and cook chicken for 30 minutes.
• Step 7 7. After 30 minutes, turn the oven temperature to 425℉ and continue cooking for another 20 minutes.
• Step 8 8. After 20 minutes, rotate the pan and cook an additional 20 minutes.
• Step 9 9. While the chicken is baking, prepare the wing sauce by combining all of the sauce ingredients in a small saucepan over medium heat. Once ghee is melted, whisk to combine and remove from heat.
• Step 10 10. Transfer cooked chicken pieces to a large bowl.
• Step 11 11. Toss to coat and serve hot with some fresh cold celery sticks!
• Step 12 (Adapted from TheRealFoodrds.com)
• Step 13 PALEO RANCH DIP
• Step 14 1. Place all ingredients in a bowl and mix until smooth and creamy.
• Step 15 2. Chill in fridge for at least 30 minutes before serving.
• Step 16 3. Store in a covered container or mason jar in the refrigerator for up to 1 week.