Best Ever Crispy Italian Wings
Best Ever Crispy Italian Wings with Marinara Sauce
Keepin' Recipes Real With Christie Vetter
Ready for an easy yet delicious recipe that, no lie, tastes better than your favorite restaurant app? Look no further!
This recipe uses my new favorite paleo breading method, which is to crush up clean pork rinds (I love Epic brand) in a food processor, dredge the wings in an egg and Tessemae’s Italian dressing mixture and roll them in the pork rind crumbs!
The result is a delicious, crispy breaded chicken wing that is not fried, but totally tastes like it. It’s like magic!
Serves 4-6
Prep Time: 10 minutes
Cook time: 40 minutes
Total time: 55 minutes
What you need:
- 2 large eggs
- 3 tablespoons Tessemae’s Pantry Italian Vinaigrette Dressing
- ½ tsp sea salt
- 1 ½ lbs. chicken wings
- 2.5 oz pork rinds, made into crumbs
- 1 cup marinara sauce (I recommend Rao’s brand, its clean and delicious)
- 1 cup Tessemae’s Everything Bagel Ranch
What to do:
- Preheat oven to 400 F.
- Rinse chicken wings with water and pat dry.
- Combine Tessemae’s Italian dressing, eggs, and sea salt in a bowl. Add the chicken wings and coat.
- In a food processor, blend pork rinds until they are in crumbs. Place pork rind crumbs on a plate. Roll each chicken wing in the crumbs until they are fully coated.
- Place coated chicken wings on a baking sheet lined with parchment paper.
- Bake until internal temperature reaches 160 F, for about 40 minutes, flipping halfway through.
- Serve with Marinara sauce and Tessemae’s Everything Bagel Ranch for dipping and enjoy!
