Yield: 24 wing sections

Scott Nowell

Dawn of time: This is my Mom’s recipe. A key here is to cook the wings enough. The collagen in chicken breaks down around 185°F. When you go over that magic mark, the wings get real tender. Keep in mind though, this doesn’t work on boneless breasts. They dry out.

• 12whole chicken wings with tip section removed
• – or-
• 24chicken wing sections
• salt & pepper
• 1cup all purpose flour
• 1tsp salt
• ½tsp pepper
• 1-2tsp seasonings of your choice like poulty seasoning, italian seasoning, herbs de Provence, etc.

Preheat oven to 400°F.

Season wings generously with salt and pepper.

Put the flour, 1 teaspoon salt, ½ teaspoon pepper, and your seasoning in a bag, paper or plastic as you see fit. Add 6 wings to the bag, close and shake to coat. Line up wings on a foil-lined or Silpat lined half-sheet pan. Repeat with remaining wings. Bake for 20 minutes. Remove and turn wings over. Bake for another 20-30 minutes until cooked to an internal temp of 185°F or higher.