I wanted to make a somewhat healthier version of these wings, so I decided I wanted to try baking them instead of frying them, but I still wanted them to taste like they were fried. So by adding more whole wheat flour than the regular flour, I was able to achieve the results I was looking for. Crispy on the outside, and tender and juicy on the inside. Hope you like this recipe.
Use a half sheetcake size pan. Place a metal baking rack over top of pan, or use a rack that fits inside pan but slightly raised from bottom of pan. Spray liberally with non stick cooking spray, and set aside till ready to use.
In a gallon size reclosable style bag, add both flours,and all of the spices. Close securely and shake thourgly to mix. Add 6 or 7 pieces of chicken to the bag at a time and dust thourgly till fully coated with flour mixture.
Place floured pieces in a large pan and refrigerate for at least an hour. This step ensures that flour adhears to chicken
Then remove from fridge, and place on prepared rack, and spray each piece with non stick cooking spray. DO NOT OVER CROWD PAN.LEAVE SPACE BETWEEN EACH PIECE.
Bake in preheated 400 degree oven for 50 to 55 minutes till browned and crispy on outside.
Prepare sauce while chicken is baking. By melting butter and hot sauce in a small sauce pan over low heat, till butter is completely melted. Stirring together to mix completely.
Using tongs dip each piece of chicken into hot sauce mixture and place on large platter. Serve immediately with ranch dressing or serve plain.
NOTE:If more sauce is needed melt equal parts butter with equal parts hot sauce. EG: 1/2 cup butter with 1/2 cup hot sauce.