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Author Notes: My husband and I used to play tennis with a group on Friday nights. We'd rent the whole indoor tennis facility and bring drinks and appetizers for a big spread that people enjoyed while they were "out." One of the players, Elsa, brought these wings, and I pestered her for the recipe until she gave in. They are spicy, crisp, and delicious! And they freeze well, too. - MadeInMaine —MadeInMaine
Food52 Review: These oven-fried wings are so easy to make. MadeinMaine prescribes the foolproof technique of dredging the wings in a plastic bag. The wings bake up crispy and flavorful with a curry powder-garlic enhanced breading that whispers "eat more" without overpowering the the juicy chicken goodness of the meat. I left a plateful on the kitchen table, and invited my husband to sample. When I went back there were only a few left. (I saved the cut off wing tips and used them to make chicken stock.) - Apple Annie —The Editors
- 36 chicken wings, not too meaty
- 1/2 cup flour
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 350. Cut bony tips off wings with a sharp knife and discard.
- Mix together all the dry ingredients in a sealable plastic bag. Add the wings and shake them to cover.
- Place wings on a lightly greased baking pan skin side down in a single layer, and bake in preheated 350 oven for 30 minutes. Turn with a spatula, scraping up the coating with the wings, and bake another 30 minutes. Cool a bit and enjoy!
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