We call the cut of meat “chicken wings,” but have you ever wondered why they don’t come equipped with feathers? Well for one, you’re probably eating them cooked (or at least we hope you are!) — and for another, the chicken wing is actually a chicken shoulder!
This recipe may be for chicken thighs, which are aptly named, but we think they’re just as delicious — and they’re twice as healthy!
- 3 lb Chicken thighs (bone in, with skin)
- 1/4 cup Ghee (melted; or avocado oil for dairy-free)
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- Sea salt
- Black pepper
- Place the chicken into a large bowl of warm water with 1-2 tablespoons of salt. Set aside to brine for 10-20 minutes.
- Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil, or use a quality non-stick pan (I like this pan with silicone coating).
- Pat chicken dry and place skin side up onto the baking sheet.
- Brush the chicken thighs with ghee, getting the brush underneath the skin where possible. Season with sea salt, black pepper, paprika and garlic powder.
- Flip the chicken thighs so that the skin is face down. Repeat with butter, sea salt, black pepper, paprika and garlic powder.
- Roast the chicken thighs in the oven for 10 minutes.
- Flip the chicken thighs, so that the skin side is up. Roast for another 15 minutes or so, until the internal temperature is 165 degrees F.
This tasty recipe is courtesy of Wholesome Yum.