Crispy Paleo Oven Chicken Wings

I love when I learn a new cooking tip or trick that works so well, I swear I'll never use a different method again. Last night I had one of those moments, when I made the best chicken wings EVER. In the oven. Without deep frying. Delicious enough that the caveman actually used an expletive to describe them (in a good way).

I read a tip online to par-boil chicken wings prior to baking them; it's a technique I've used for oven-baked sweet potato fries, but would never have thought up in a million years for meat.

Boiling the chicken first released a little excess fat, and really allowed the skin to crisp up in the oven. I prepared last night's wings in the traditional Buffalo fashion, but you could doll these babies up any way your heart desires.

Crispy Paleo Oven Chicken Wings

2-3 lbs. chicken wings/pieces
salt
1/3 cup hot sauce
1/4 cup Kerrygold butter or coconut oil

Preheat oven to 450. Bring a large pot of salted water to a boil; drop in chicken and cook for 7-8 minutes.
Remove to wire racks and allow to drip-dry, then pat dry well with paper towels.

Season the chicken with salt and bake for 30 minutes at 450. I chose to put my wire rack right on top of a baking sheet for this step. After 30 minutes, flip chicken and cook for 10 minutes more.

During last 10 minutes of the chicken baking, heat hot sauce and butter or coconut oil in a small saucepan until melted. Pour into a large bowl. Place cooked chicken in bowl and toss to thoroughly coat with sauce. Serve immediately.