Monday, February 27, 2012

Wholey Chicken Wings Batman!

Chicken wings are a favourite in the Little Kitchen.  I make chicken wings more often than I write about.  If I actually wrote about chicken wings as often as the boys actually eat chicken wings then this blog would be called "Little Wing on the Prairie".  I kid you not....wings are no joking matter.

We are making the effort to be more healthy lately so when it came time to dredge the wings in flour, I reached for the whole wheat flour instead. The boys claim that these wings were the crispiest wings ever...even better than the other wing recipes I've posted about such as this post, this post, or this post.  Just to make sure it wasn't a fluke, I made these wings again last night with the same crispy baked goodness.  This is another one of those recipes where I didn't really measure too closely on this one.

Crispy Baked Chicken Wings - printable recipe
Big ole package o' wings
  • 1 cup whole wheat flour
  • 1 tbsp dry mustard powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black peper
  • (If you have it on hand, 1 tbsp smoked paprika goes well with this mixture too!)
  • 1 pkg chicken wings and drumettes (This was a Costco size package)
Pre heat the oven to 400 degrees.

Line 2 baking sheets with a sheet of foil and a sheet of parchment paper. I find the wings get crispier on parchment then they do if you use a silpat or silicone sheet liner.

In a large bowl, combine the dry ingredients until well blended.

Rinse the chicken wings with cold water and drain.

Dump the wings into the flour and stir to coat all of the wings. Use your hands or a fork...what ever works to get each wing coated.

Shake the excess flour off the wings.

Spread the wings out on the sheets.  If the wings are too crowded together, they will not crisp properly so make sure to give each of them their space.

Bake for 25 minutes then flip the wings over and rotate the pans.

Bake for another 25 minutes.

Once these wings are done you can douse them with your favourite hot sauce.  (Or any sauce you like)

I opted to toss some of the wings with some Hawaiian black lava sea salt and pepper for the most amazing salt and pepper wings EVER! (If only I had a lemon to zest and add to the salt and pepper....mmmmmm)

 Tasty, tasty, tasty...

Until next time, stay warm and eat well!


  1. even healthier... try swapping out some sweet rice / or brown rice flour instead of the wheat ( I see you turning your nose up... trust me)

    We're a wing kinda house as well, although with Jane's heart issues... its a no frills baked thing lately.

  2. I do like experimenting with different flours, there is such a wide variety these days. I will need to try and use wheat flour the next go round with chicken wings. I really was wondering what all that dark spice is and that sea salt and pepper is a great touch. Also, I am sure with the lemon it would be even more amazing. Have a great day!

  3. I've used corn flour before with good results...I will have to try other flours! I saw a show the other day where they used chicken thighs, cut in half and rolled to resemble a boneless, skinless version of wings. I think I will have to try that one too!


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