Usually, when I’m planning a ‘chicken wings’ dinner, I’m thinking of two quite different recipes. One could be a sweet and caramelized chicken wings, and another – hot and spicy, or floured wings.
If possible, I’m trying to avoid a deep fryer – not for health reasons, but for time sake (you have to fry the wings in batches and watch them all the time). So, my favorite method is to cook chicken wings in the oven.
Two trays (small or large, depending on how many eaters there will be) with two various marinades, sauces, or spice mixtures go to my oven for 30-40 minutes – it is easy. While the wings are in the oven I’m cut ting the vegetables, making the sauce and then serving the table.
35 minutes already past. The wings are golden brown and cooked through. Now it’s time to arrange them on a platter – and my family and friends favorite the ‘chicken wings’ dinner is served. Oh, I forgot to pull a wonderful aromatic sauce out of my fridge… Now the dinner is served. Enjoy!
For the mint yogurt sauce:
Combine all the ingredients. The sauce can be made a day before and stored tightly covered in a refrigerator.
For the chicken wings:
Wash and pat dry the chicken wings. Split them at the joints into three parts, saving tips for a chicken stock.
Preheat oven to 375 F (190 C).
In a zipper bag, mix the flour and the seasoning. Add the wings, close the bag and shake so the wings are well dusted with the flour.
Place the wings in a single layer on an oiled baking sheet (lined with foil if you wish) shaking off excess flour. Very lightly drizzle the wing pieces with olive oil.
Cook the wings for 30-40 minutes, turning once.
Remove from the oven; serve with vegetables and the mint yogurt sauce.
The exact cooking time depends on the oven and the size of the wings.
Enjoy the world!