Last week we had a craving for wings, but didn't just want to have some greasy pile of them delivered. We wanted to make them ourselves (MYSELF, who are we kidding) and also wanted to find something not slathered in sauce so that it would be a guiltless treat for Mr. Sarcomical. Well, guiltless is relative, but anyway, at the very least I wanted something diabetic-friendly. I found the magic formula for these CRAZY DELICIOUS nosh-worthy wings on Recipezaar, and baby, I'm never going back. I'm serious. I didn't even really want to use the Frank's because they were so crispilicious. It is so easy it's scandalous. Very shake & bake-like. Now, just in time for the holidays, I want to pass the magic on to you. Enjoy!
Oven-Crisp Wings
- 1/3 cup flour
- 1 tablespoon paprika
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- (I also added some chili powder for a little subtle kick)
- 3 tablespoons butter (I used a little less than this, and melted it on the pan in the preheating oven just before starting to add the wings. Make sure there's just enough to coat the cookie sheet.)
- 3 lbs chicken wings, tips removed (I only had about 1.5-2 lbs of chicken, and had *just* enough mixture in the bag, so if you do 3 lbs, consider doubling the above ingredients)
- Cut wings at joints.
- Preheat oven to 425 degrees.
- Combine flour, paprika, garlic salt and pepper in a shallow dish.(Put them in a gallon-sized ziploc bag! So much easier.)
- Coat shake each wing in seasoned flour.
- Line a large baking sheet with foil and melt the butter in it. Makes for easy clean up. (If you're doing more than 1.5 lbs of wings, prepare 2 cookie sheets, or you will run out of room.)
- Add wings to pan and turn to coat.
- Bake for 45 minutes, turning once during cooking time. (Because I love mine EXTRA crispy, I turned on the broiler for a few minutes after this.)
technorati tags: recipe, chicken, wings, food, holiday, delicious
