2 Lb. Wings, rinsed with cold water and pat dried
1 Tbsp. All Purpose Flour
1/2 Tbsp. Sea Salt, more or less to taste
Fresh Ground Black Pepper, to taste
Neutral Oil, to grease the baking rack
3 Tbsp. Butter
4 Garlic cloves, minced
1-2 Tsp. Crushed Red Pepper Flakes, to taste
1/4 C. Cilantro, chopped
Juice & Zest Of 1 Lemon
Salt & Black Pepper, to taste
Clean and pat dry the chicken wings, season with salt and pepper. Refrigerate for at least 8 hours or overnight, uncovered.
When you are ready to cook the chicken preheat the oven to 425 degrees.
Toss with the wings with the flour.
Line a large baking sheet with foil or parchment paper. Set a wire rack on top of the lined baking sheet and coat the top with a neutral oil. (I like to use avocado oil spray ). Add the wings in one single layer making sure they are not touching. Bake for 20 minutes, flip and continue to cook for an additional 20-25 minutes or until crispy and internal temperature reaches 165 degrees.
In a small pan over low-medium heat combine the butter and garlic, melt together for about 5 minutes.
Turn off heat and add the crush red pepper, lemon juice and zest, taste and season to taste.
Toss baked wings with warm butter sauce, lastly toss in the chopped cilantro. Serve hot and enjoy! Extra butter? Perfect for dipping your wings!