Crispy Baked Chicken Wings
The kids will love this Crispy Baked Chicken Wings – a finger licking good meal, without any of the nasties involved. Before marinating I like to open up and straighten the wings to help the wings bake evenly and crisp up all over. I will also sometimes separate some of them into the drumette and flat/wingette part, reserving the tips for stock. This makes lovely little bite-sized pieces perfect for the school lunchbox or for nibbles while catching up with friends.
Ingredients
- 1.5kg chicken wings
- ¾ cup natural yoghurt (I used coconut yoghurt for dairy-free)
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 cup Brown rice flour (or plain flour, coconut flour, GF flour)
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 scant teaspoon dried oregano
- Black pepper to taste
Method:
- Make your marinade by mixing the coconut yoghurt, lemon juice mustard and a pinch of salt (optional) in a container large enough to fit your prepared wings in.
- Add in the wings and stir to coat evenly. Leave in the fridge to marinate for at least 1- hours, ideally overnight.
- Preheat your oven to 190°C (fan forced). Line two baking trays with paper.
- Mix your coating by combining the rice flour, baking powder, garlic, paprika, oregano and salt. You can do this in a large flat dish or in a plastic bag.
- Add your wings, one or two at a time and either roll in the flour mix or shake in the bag.
- Lay them out on prepared trays in a single layer, ideally not touching.
- Spray with a little olive oil or coconut spray and bake until crispy and golden and cooked through, around 35-40 minutes, turning them over halfway through. If your wings are huge, with thick drummettes, they may need a little longer.
We served ours simply, with roast potatoes and steamed greens but they’d be equally lovely with a green salad and some fermented vegetables.
Recipe courtesy of Sandi Cooper Naturopathy