Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 6 to 8 servings
1/3 cup QUeen Milling All Purpose Gluten Free Flour
1 tbsp baking powder
4 tsp kosher salt
2 tbsp mild smoked paprika
1 tbsp ground mustard powder
1 tbsp ground cumin
1 tbsp garlic powder
1 tsp freshly ground black pepper
4 lbs chicken wings, separated into drumette and wingette.
In large bowl, whisk sifted flour with all dry ingredients.
*Meat MUST BE DRY.
Using paper towel, pat chicken pieces until dry.
Then press chicken into the flour coating mixture to completely cover. (Pressing the meat into flour mixture will keep the coating affixed to the meat during cooking.)
Bake in oven at 425℉ until chicken is cooked thru and juices run clear.
**These can also be cooked in the air fryer.