I confess to being a huge fan of chicken wings. Back home at the local Chinese buffet the chicken wings were always my favourite dish on the menu, and I think everyone else's as well because between them and the sweet and sour chicken balls it was always hard to get any because the dish would empty almost as soon as it was filled!
There isn't a lot of meat on a chicken wing, but what there is is delicious. I prefer the flatter bits to the drumstick like bits myself, but I will eat both quite happily. They may be mostly skin and bone, but what there is I am totally in love with.
This is probably one of the healthier ways of making chicken wings, with no frying involved. (That's if chicken wings can every really be healthy, haha) You simply soak the wings in water, shake the water off, roll them in a seasoned flour and bake in a hot oven. Nothing could be easier, or tastier!!
I like to use Old Bay Seasoning in my flour. This is not a seasoning that can be readily had over here in the UK, but I have made up my own mix for it through trial and error. The recipe can be found in my right hand side bar. It's pretty close I think. It makes for some very scrumptious wings at any rate!
I do spritz them with some low fat cooking spray prior to baking which helps them to crisp up very nicely. I could eat a whole plate full of these and nothing else. They make a very popular appetizer or finger food for New Years Eve! This is finger food at its best!
*Crispy Chicken Wings*
Makes 24
140g plain flour (1 cup)
1 heaped TBS Old Bay Seasoning (see my side bar to make your own)
1 tsp salt
1/2 tsp black pepper
Preheat the oven to 200*C/400*F/ gas mark 6. Spray a large baking sheet with sides, well with non stick cooking spray.
It's that cold/hot thing. Bone Appetit! (spelling mistake done on purpose, every pun intended!)
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