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half n half oven wings -- some tame -- some wild

(1 rating)
SidEFied avatar
Recipe by
Gary Hancq
@SidEFied
Port Byron, IL

I normally do my dusted wings in the oven. There are times I will drag out the Deep Fryer or put an inch or two of oil in the frying pan. These were the Oven Variety. I used my "All Purpose Breading and Coating", which see. After dusting half of them and placing on foil lined Pizza platters I added a tablespoon of Paprika to the remaining Breading for the "Wild" ones. then sprinled some of my "HotChilis/Pepper Powder, which see, on them before dusting. This creates a dry version Buffalo Wings with no need for a sauce. In some Pubs they come out of the deep fryer and are served dry. Is there any beer left? I wish Chickens had 12 wings, it's my favorite part, and I could do without the rest of the bird most of the time.

►
(1 rating)
yield 3 to 4
prep time 15 Min
cook time 1 Hr

Ingredients For half n half oven wings -- some tame -- some wild

  • 12
    chicken wings whole
  • BREADING
  • 2/3 c
    flour
  • 1/3 c
    corn meal yellow
  • 2/3 tsp
    garlic powder
  • 2/3 tsp
    onion powder
  • 1 tsp
    parsley dry
  • 1 tsp
    salt
  • FOR THE "WILD" ONES
  • 1 Tbsp
    paprika dry
  • 1 Tbsp
    cayenne to dust before breading

How To Make half n half oven wings -- some tame -- some wild

  • 1
    I normally use fresh wings. Separate them and discard the tips or save for soup. you could use thawed frozen sectioned wings, or leave them whole.
  • 2
    Place breading in a medium sized bowl and toss and coat wings. I use my "All Purpose Breading and Coating", I place wings on foil lined pizza platters to aid in cleanup. You could use a cake pan or cookie sheet.
  • 3
    When half of them are dusted and coated I add a tablespoon of dry Paprika to remaining breading. It darkens and provides a reddish wing.
  • 4
    I then sprinkle on an ample amount of my "Hot Chilis/Pepper Powder" which see, on the other half of wings, you could use Cayenne, and then dust them with the breading with Paprika added. These come out of the oven as a dry "Wild Wing". You could add sauce, but you don't have to, the "Heats" inside. There's no confusing their red color from the tame ones.
  • 5
    Bake at 325 to 350 degrees for 1 hour. Rotate trays 180 degrees 3/4 way through for even baking.
  • 6
    I use a spatula to dislodge them from the foil and serve them up.
  • 7
    You could make more and place them in two crock pots for a party. One for hot and one for tame. I like cold wings and with out the sauce the dry "Hot Wings" are just as good cold as the regular wings..
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