This used to be the only way I would make chicken wings; coated with seasoned flour and baked in butter. The wings are crispy on the outside, juicy and tender inside. After that, if I wanted a sweet sauce, I would toss them in either barbecue or a honey mustard sauce and bake for an additional 10-15 minutes. Quick and easy, thawing them takes the most time.
Buttery Oven Baked Chicken Wings
2 lbs chicken wings, cut into two pieces
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 cup flour
1 knob of butter
Mix the seasonings with the flour. Toss the chicken wings in the seasoned flour. Melt the butter in a baking pan in a 425 F oven, then place the wings in one layer in the pan. Bake the chicken for 25 minutes, turn and bake for an additional 15-20 minutes until golden brown and crispy.
Serve with Roquefort Dressing http://atomic-temporary-17826715.wpcomstaging.com/2012/02/28/crispy-veal-sweetbreads-with-roquefort-dressing/