Football season is here and it’s Cowboys fever at our household. Whether it’s Friday nights lights or Sunday night football, it all equates to one thing for me: fried chicken wings. Our boys can eat their weight in chicken wings so I make it healthier with this oven fried chicken wings recipe. Chicken wings already have high fat content and my version uses very little oil as opposed to the traditional fried version. The skin comes out crisp and it’s just as delicious hot or cold. This recipe is great for tailgating, a quick easy weeknight recipe or weekend picnics. As with all Itty Bitty Foodies recipes we try to keep prep time low and it’s so easy the children can make it themselves.
3 dozen chicken wings
4 heaped tablespoons unbleached white flour
High heat oil spray like grapeseed oil (if you don’t have a spray, see my note in the method section)
Salt and pepper
Preheat oven at 425 degrees Fahrenheit. In a large plastic storage box, add in chicken wings and flour. Cover with lid and shake vigorously till the flour lightly coats the chicken. Your preparation is done. Place each chicken wing on a baking sheet with skin side up. Sprinkle with salt and pepper and then lightly spray the chicken with oil to give it a good browned skin. If you don’t have oil spray, just drizzle it on the chicken. Place in oven for 25-30 minutes till chicken skin is brown.
I find that silicone baking mats work best as it keeps the chicken crisp like it has been fried. Using foil on a tray tends to collect the moisture and oil from the chicken and it becomes quite soft underneath.
Variation 1: Soak wings in buttermilk beforehand for at least 2 hours. Then add the flour.
Variation 2: Add in 2 tablespoons of your favorite curry powder and mix with the flour.
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Till our next Happy Meal!
*Itty Bitty Foodies is an Amazon affiliate: If you’re interested in buying one of those Silpat Silicone Mats, here is the link.