Do your kids love Kentucky fried chicken, here is the same but it’s so much healthier and full of good fats.
These crispy baked chicken wings are simple to prepare and packed with flavor. The secret is ensuring the chicken is properly dried before coating, which prevents the flour from clumping and guarantees crispiness.
Preparation Tips:
- After washing the chicken, pat it completely dry with paper towels. For best results, do this an hour in advance to allow the wings to air-dry slightly.
- This step ensures the flour adheres evenly to the chicken.
The Spice Blend:
This recipe delivers bold flavors using a handful of pantry staples:
- Flour: For a light, crispy coating.
- Cayenne Powder: Optional for a hint of spice.
- Salt: To enhance flavor.
- Garlic Powder: For a savory kick.
- Paprika: Adds smokiness and color.
- White Pepper: Subtle heat with a unique taste.
Recipe Details:
- Total Time: 50 minutes
- Servings: 16 wings
Ingredients:
- 16 chicken wing pieces (cut into drumettes and flats)
- ½ cup all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1-2 teaspoons cayenne powder (adjust to taste)
- ½ teaspoon ground white pepper
- 6 tablespoons butter (melted)
Instructions:
1. Prepare the Wings:
- Preheat your oven to 220ºC (425ºF).
- Line a baking sheet with baking paper.
2. Mix the Coating:
- In a large bowl, combine the flour, paprika, garlic powder, salt, cayenne powder, and white pepper.
3. Coat the Wings:
- Add the dried chicken wings to the bowl and toss them until evenly coated with the flour mixture.
4. Bake the Wings:
- Pour the melted butter onto the prepared baking sheet and spread it evenly.
- Arrange the coated wings in a single layer, ensuring they don’t overlap.
- Bake for 40-45 minutes, flipping halfway through, until the wings are golden and the skin is extra crispy.
Let me know how yummy this is?
