Ingredients:

2lbs chicken wingettes & drumettes
1/4 cup avocado oil
2 TB balsamic vinegar
1 tsp salt
1/2 tsp black pepper (omit for AIP)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp dried chives
Juice of 1 lemon
OR 
2lbs chicken wingettes & drumettes
1/3 cup Primal Kitchen Balsamic Vinaigrette

CONVENTIONAL OVEN DIRECTIONS:

1. Add chicken to a gallon-sized ziploc bag or equivalent bag/container.
2. Add remaining ingredients to a bowl and whisk to combine well until incorporated, about 30 seconds.
3. Pour marinade into bag or container with chicken.
   • If using a bag, then press the air out and seal the bag, then massage to make sure all the chicken is covered, then place flat into the refrigerator.
   • If using a container, then use a large spoon to gently toss the chicken until it is all covered in the marinade, then put a lid on the container and place into the refrigerator.
4. Refrigerate at least 4 hours or preferably overnight, tossing wings once to redistribute marinade
   • If using ziploc bag, can just flip and place on other side.
   • If using container, hold the lid down and gently shake the container to toss the wings.
5. To cook, preheat oven to 400°F.
6. Layer a grid baking rack over a rimmed baking sheet.
7. Lie wings onto the rack in a single layer, careful not to crowd the rack.
8. Bake for 45 minutes-1 hour, or until browned and crispy (check at 45 minutes and keep in for an additional 5-15 minutes if they aren’t browned).
9. Remove from oven and serve immediately!

AIR FRYER DIRECTIONS:

1. Follow steps 1-4 outlined in regular instructions.
2. Preheat air fryer to 375 degrees.
3. Carefully place wings into air fryer (they can overlap) and set timer for 16 minutes.
4. Shake the air fryer basket to toss the wings every 5 minutes or so–this will ensure even cooking and browning (and CRISPING).
5. Turn heat up to 400 degrees for 5 minutes, shaking the air fryer basket twice during that time (every 1 1/2 minutes or so).
6. Serve and enjoy!

Notes:
-These are best served immediately. They will keep for 3-4 days in the refrigerator, but the meat will likely dry out when you reheat. For best results, reheat on a skillet to crisp up the skin.