Serving Size : 8
24 whole chicken wings
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle pepper, ground
1/2 teaspoon salt
1/2 teaspoon pepper
Optional:
1/2 cup butter
4-1/2 ounces hot sauce, Frank’s
1 tablespoon white vinegar
1 lime, juiced
Wash chicken wings and pat dry. Separate drummies from paddles, and cut off wing tips -reserve for another use.
Line 2 cookie sheets with foil and spray with nonstick cooking spray. Put flour, pepper, garlic powder and salt in ziplock bag; shake to mix. Add wing pieces, a few at a time, and shake to coat. Put flour-coated wings on foil-covered cookie sheets. Bake in preheated 375F oven for 1-1/2 hours, moving wing pieces around after 45 minutes so they won’t stick to the foil.
When wings are done, melt butter in medium saucepan. Add hot sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce and serve.