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Taste of Healing

Un-Fried’ Chicken Wings with Dipping Sauces

By Chef Carol Green, NTP

Serves 4

The most crispy, delicious chicken wings are crated without deep frying in this oven baked method.

Ingredients:

3lb Chicken Wings (patted dry, about 24)

1/4 cup Rice Flour

1/2 cup Tapioca Flour (also known as tapioca starch)

1 tablespoon Baking Powder (aluminum free)

1 teaspoon English Mustard Powder

1 teaspoon Salt

1/2 teaspoon Dried Oregano

1/2 teaspoon Smoked Paprika

Instructions:

  • Preheat the oven to 425 F
  • Line a large full-size sheet pan, or two smaller pans with parchment paper.
  • Place all the dry ingredients in a large bowl and mix well. Add the chicken and toss well to coat evenly.
  • Shaking off excess flour, place the chicken in a single layer on the sheet pan.
    Discard left over flour
  • Place in the oven for 30 minutes, flip pieces and cook 30 minutes more.
  • Flip wings once again, baste with pan juices and depending on the size of the wings, bake until golden, a further 20 to 30 minutes.
  • Serve with dipping sauces.