Baked wings.PNG

Mahalo.com calls for steaming wings first for about 10 minutes, but I was late getting started and decided to forego that step.

8 lb. fresh chicken wings

1/8 C. Cajun Seasoning

1/8 C.  oil (I used a nut oil mix I had on hand)

After steaming wings for 10 minutes, place them on jelly roll pans sprayed with coconut oil, sprinkle with Cajun or other seasoning (such as garam marala, Tuscan, Herbs de Provence, Garlic Powder and Parmesian, etc. etc.  in a 425 F oven for about 20 minutes.  Turn and cook for 20 more.

Remove from oven, toss in a brown paper bag to absorb oil/chicken fat,  and serve with your favorite dipping sauces.

No need to fry wings ever again.  They are amazing and delicious baked.  We had them with barbecue sauce,  balsamic glaze. honey mustard, and ranch, to dip in.

You can easily make these up to a day ahead, and heat them with sauce brushed on them.

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