Mustard-Sage Crispy Chicken Wing Platter

1. Heat oven to 275F.
2. Pat dry the chicken wings, add them to a sheet pan and rub them with the dry spices mix. Add about 1 tbsp of avocado oil and rub them again. Put the pan in the oven and bake them for 1h 15 mins.
3. Use this time to make your dipping sauce. Mix all the ingredients well, and store in the fridge in an air-tight container (glass or ceramic not plastic). Adjust taste if needed. You can also use yogurt instead of mayonnaise.
4. When you reached the 1-hour mark, start preparing your potato: peel and cut, and arrange on a sheet pan that can go in the oven next to the chicken wings pan (on the middle rack). Sprinkle the potatoes with the arrowroot starch, dry spices, and about 1 tsp avocado oil.
5. Prepare the celery sticks and store them in the fridge (you can also add other vegetable sticks like jicama, carrots etc).
6. When you timer for 1h 15min is up, increase the temperature of the oven to 425F.
7. Take the wings out and flip them on the other side. Put them back in the oven.
8. Put your potatoes in next to the chicken wings.
9. From this moment it will take about 25 more minutes for the wings to get crispy (flip them again half time), and about 30 mins for the fries to get done. You have to stir a little bit at half-time and watch them closely because they burn easily. But you don't want to mess too much with them because they break easily.
10. When you take the wings out of the oven, sprinkle them with malt vinegar, straight in the sheet pan (use about 1 tbsp).
11. Arrange all the ingredients on a platter, add some hot sauce if you want, and serve.

Click here for more details on this recipe including Claudia's Mayo Garlic Parmesan Dipping Sauce.

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Notes: In the last 30 minutes of the cooking process, when you turn the oven to 425F, you will add a sheet pan with the potatoes next to the chicken wings pan, both on the middle rack, so for this meal you need two sheet pans that fit next to each other in the oven.