Eosinophilic Esophagitis Friendly Dairy Free Garlic Parmesan Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.9(26)
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp olive oil
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
For the garlic sauce
- 3 tbsp dairy free butter
- 5 cloves garlic, finely minced
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried italian seasoning
- ¼ tsp red pepper flakes
- ¼ cup nutritional yeast
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with cooking spray or a thin brush of olive oil.
- 2
Pat the chicken wings thoroughly dry with paper towels, then transfer to a large mixing bowl. Drizzle with 1 tbsp olive oil, then sprinkle with the baking powder, salt, and black pepper. Toss until every piece is evenly coated.
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