The majestic chicken wing! Did you know that it was estimated 1.33 BILLION chicken wings were eaten during this year’s super bowl (fact provided by the National Chicken Wing Council. Yes, it is actually a thing). Chicken wings have long been a cornerstone of the pub food establishment and for good reason. Chicken wings are so versatile. They can support so many different flavours and their border line bomb proof for how long and hot you can cook them them in the oven. There’s also something supremely satisfying being able to eat something with your bare hands. So this recipe is a tribute to you mighty wing, may you be served crispy and delicious with Big Rock Citradelic.
1/4 cup flour
2 tbs corn starch
1/4 cup spices – equal parts paprika, garlic powder, onion powder, mustard powder, seasoning salt, chipolte powder
1 kg split chicken wings
Preheat the oven to 425F.
Spray a tinfoil covered baking sheet with spray canola oil and rinse the chicken wings under water and pat dry paper towel. In a large bowl, combine the flour, corn starch and spices. Mix until evenly combined. Add the chicken wings, a few at a time, and toss in the flour mixture until fully covered. Place the covered chicken wings on the prepared baking sheet about 1/4 inch apart. Do not place the wings too closely together, as they will not brown properly.
Once all of the wings are coated and on the baking sheet, spray them gently with spray canola oil. This will help the flour mixture stick and the chicken become crispy. Sprinkle 2-3 tbs of the remaining flour mixture on the wings.
Cook the wings for 30 mins then flip and cook for an additional 20 mins.
Remove from the oven and let sit for 5 mins before serving.