Wow! It’s already the 11th of February and I am just here on my first post for the month. Did I get tired of cooking and finally gave up sharing gluten, dairy, egg and soy free dishes? Of course not! Actually, I was quite busy in the kitchen, experimenting on new recipes to recreate my family’s well loved comfort foods.
Fried chicken wings is one of our all time favorites. Though it is easy to drench the wings in sauce and let it bake in the oven, there is something so special about that simple wing with crispy coating. Since I am also trying to lessen our consumption of fried foods too, (okay I confess losing 20 lbs is on my to do list this year), I decided to play with my gluten free flour collection and my new non aerosol Oil Sprayer.
After much thought and some trial runs, I finally came up with this recipe. The simple technique of misting the coated wings with oil before baking has brought successful results — crispy coating, juicy meat and yes, way less calories than its deep fried counterpart. Warning! This is highly addictive so make sure you have company when you make this.
24 pcs chicken wings (thawed)
1 cup cornstarch
1 tsp fine ground sea salt
1/2 tsp garlic powder
1/2 tsp paprika
olive oil or canola oil in a container with spray
1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and lightly spray with oil. Set aside.
3. In a shallow bowl, combine cornstarch, sea salt, garlic powder and paprika. Mix well.
4. Coat the chicken wings with the flour mixture and arrange on the prepared baking sheet. Make sure each piece is not touching each other and has enough space around.
5. Lightly mist the coated chicken with oil.
6. Bake for 45 – 55 minutes of until the chicken has a golden brown color and the juices are clear with when pierced.
7. Take out of the oven and let it rest for 5 minutes before serving.
8. Serve with your favorite sauce.
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