Oven-Baked Chicken WingsPublished on 27 Jun 2014
Wings, if you don’t fry ‘em you bake ‘em, and since I don’t have a deep fryer, baking them is my go-to method. While this recipe is for baked wings, you can totally fry them too!
Now to get them as crunchy as fried wings, I add either semolina or cornmeal to the coating before they go in the oven.
|~3 lbs||chicken wings||I tend to buy wings whole because the tips, which I like to use, are often discarded in pre-cut wings.|
|1 cup||all-purpose flour||–|
- Preheat an oven to 400 degrees Fahrenheit.
- Line a baking sheet with aluminium foil & lightly brush with olive oil.
- Place the wings in a large bowl, toss with about half the salt to season them.
- Dredge the wings in 1/2 of the flour, shaking off the excess and setting them aside.
- In another large bowl, combine the remaining flour (plus any leftover from dredging), cornmeal, milk powder (if using) & remaining salt.
- Coat the wings thoroughy with the beaten egg.
- Toss the wings in the cormeal mixture and coat evenly.
- Place on the baking sheet and roast in the oven for at least 45 minutes to 1 hour.