Chicken Wings
INGREDIENTS
- 3 pounds chicken wings split and tips removed
- 3 TBSP flour
- 3 tsp baking powder
- 2 tsp seasoned salt
- 1.5 tsp black pepper
- 2 TBSP olive oil
METHOD
1. Prepare a pan by lining with foil and placing a baking rack on it. Spray the rack with cooking spray.
2. Pat wings dry with a paper towel. Make sure they are completely dry.
3. Combine flour, baking powder, seasoned salt, and pepper in a large Tupperware container.
4. Add half of the wings to the flour mixture, put the lid on and shake vigorously to coat the wings well.
5. Place the wings on the rack on the prepared pan. Repeat with other half of the wings.
6. Refrigerate 30 minutes (or up to 4 hours) uncovered. Don't skip this step.
7. Preheat oven to 425°F.
8. After at least 30 minutes in the fridge, toss wings with olive oil in a bowl (ensuring there are no dry spots of flour).
9. Place the oiled wings back on the rack on the pan FAT SIDE UP.
10. Bake wings 20 minutes, flip and bake an additional 15 minutes. If your wings are smoking, remove the foil and add new foil.
11. For crispier wings, broil 1 minute each side if desired.
HOW TO SERVE
- Serve as is or toss with sauce or serve with dips.