You won’t believe how crispy these oven-baked wings are! Tossing the wings in flour
gives them the same texture you would get from frying, without the mess. We love them
with a squeeze of lemon, but they’re also terrific in our saucy variations.
HANDS-ON TIME
5 minutes
TOTAL TIME
50 minutes
MAKES
about 24 pieces
INGREDIENTS
- 900 g separated trimmed chicken wings (see tip, below)
- ¾ tsp each salt and pepper
- 3 tbsp all-purpose flour or cornstarch
- Lemon wedges
PREPARATION
- In a bowl, toss together the separated and trimmed chicken wings, salt, and pepper.
- Sprinkle the wings with flour, tossing to coat.
- Arrange the wings on a lightly greased, foil-lined, rimmed baking sheet.
- Bake in a 400°F (200°C) oven, turning once, until crispy and golden, for about 45 to 50 minutes.
- Serve the wings with lemon wedges to squeeze over the top.
NUTRITIONAL INFORMATION, PER PIECE: about 61 cal, 5 g pro, 4 g total fat (1 g sat. fat),
1 g carb, 0 g fibre, 20 mg chol, 91 mg sodium, 42 mg potassium. % RDI: 2% iron, 1%
vit A, 1% folate.
VARIATIONS
CRISPY BUFFALO CHICKEN WINGS
Omit lemon wedges. In small saucepan, combine ⅓ cup cayenne-based
hot pepper sauce (such as Frank’s RedHot Original), 2 tbsp butter, 1 tsp
Worcestershire sauce and ½ tsp onion powder; bring to boil. Let cool
to room temperature. Prepare wings as directed; toss with sauce just
before serving.
CRISPY BARBECUE CHICKEN WINGS
Omit lemon wedges. In saucepan, combine 1 cup ketchup, ½ cup water,
⅓ cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp
onion powder, ½ tsp garlic powder and ¼ tsp salt; bring to boil. Reduce
heat and simmer until thickened, about 20 minutes. Prepare wings as
directed, brushing with sauce during last 5 minutes of baking time.
TIP FROM THE TEST KITCHEN
Already separated and trimmed chicken wings
are a real time-saver. If you can’t find them,
cut tips off whole chicken wings, and then cut
wings at remaining joint.
