12Chicken Wingswing tips trimmed, cut in half at the joint (or left whole it you'd like)
3/4cup Whole wheat flour
Extra virgin olive oil or unrefined coconut oil cooking spray
Lemon wedges and/or sriracha or another hot sauce
Instructions
Preheat the oven to 425°F. Line a bakingsheet with parchment paper.
In a small bowl, combine ¾ teaspoon of the salt, ½ teaspoon of the pepper, the onion powder, garlic powder, paprika, and thyme.
Place the wings in a large bowl, put on a pair of disposable gloves (or wash your hands really well), and massage the rub into the chicken. Make sure you coat them well so every bite will be bursting with flavor.
Place the flour in a large zip-top bag or paper bag and shake in the remaining ½teaspoon salt and ½ teaspoon pepper. Seal and shake to work the salt and pepper in to the flour. Open the bag, add the seasoned wings to the flour, seal the bag again, and shake to coat the wings evenly.
Generously coat the prepared pan with cooking spray—the equivalent of about 1½ tablespoons. Put the wings on the pan in a single layer with a little space between each. Generously coat the tops of the wings with cooking spray, the equivalent of 1½tablespoons or so.
Bake until nicely browned and crisp (note that you do not need to flip the wings), 45 to 55 minutes. Serve with lemon wedges on the side for squeezing and sriracha, if you like.