These are, without doubt, my new favorite chicken wings!
Nicely zippy, and, actually, not too, too bad for you – since these are baked, not fried.
Oh, and did I mention that they can easily be gluten free – by using almond flour or G-F panko crumbs in place of the flour in the wing seasoning mix?
Add in the home made – and better – Ranch Dressing, and I think we have a winner!
•2 tbsp flour – almond flour works, too
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp sweet paprika
•1/2 tsp dried parsley
•1/2 tsp dried chives
•1/2 tsp curry powder
•1/2 tsp celery salt
•1/2 tsp barbecue seasoning
•1/4 tsp black pepper
•1/4 tsp Cayenne
•1 tbsp veggie oil
Honey Garlic Sauce:
•1/2 cup honey
•3 tbsp rice vinegar
•1 tbsp Sherry Peppers Sauce*
•1 tbsp lower sodium Tamari
•1 tbsp Zippy Mustard (or Dijon)
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•6 cloves garlic, crushed
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp garlic powder
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
A note on the garlic: I use roasted California garlic cloves from the olive bar at my local market, and so use more than six cloves (because roasted are milder). Feel free to adjust the amount up or down according to your taste.
Heat your oven to 400º, line a baking pan with foil and, if you have one insert a baking rack. Apply cooking spray to the rack.
Add the chicken wing seasonings to a gallon sized zipper bag, close, and give a good shake to combine.
Add the chicken wings – one of our local markets sells just the drummettes, which is what we prefer – and toss to coat well.
Pour the oil in over the seasoned wings, close the bag and toss to coat well.
Note: these amounts are good for one, 1-1/2 lb or so, package of wings. If you want to make these for a crowd, I find it easier to prepare the seasoning mixture in separate bowls for each package of wings used; then season and add oil to each package individually.
Arrange the wings on the baking pan and pop into the hot oven for 45 minutes.
While the wings are cooking, make the honey garlic sauce by adding all of the ingredients to a beaker and blending together with an immersion blender.
Transfer to a covered container and stash in the fridge until needed.
Note: this will make more honey garlic sauce than is need for the dozen or so wings I made for just us for dinner – which is a good thing, because, as it happens, it is also pretty darned tasty on pork, too.
After 45 minutes in the oven, remove the wings and toss with enough of the honey garlic sauce to coat well.
Return the wings to the baking pan and pop back in the oven for another 15 minutes.
Wing perfection, if you ask me; and totally not horrible for you! Minimal flour, just a bit of oil – and the option of gluten free, too; it really doesn’t get much better than this!
All in all, I’d call it a fine week night dinner; but I would guess our friends would also call these more than welcome munchies.
Best. Wings. Ever.