Phlip’s baked “dry” wings

Whipped these up when I got home this afternoon, kinda made them up on the fly with what we had left in the house…
You will need:

• 4.5 pounds of chicken wings
• 1/3-cup (or less, this will be an “as necessary” item) flour
• Various seasonings of your personal choosing — my doctor tells me to lay off the salty stuff
• 1/3-cup oil (olive, vegetable or whatever you might have available)
• Large cookie sheet

1. Cut wings into sections and toss (or freeze to make broth later) the retarded extra section.
2. Put the wings in a large bowl, shake up with light oil, enough to coat them (I only had vegetable oil this time, olive oil would have been best but I get paid tomorrow)
3. Season to your choosing, I used extra hot chili powder, onion powder, garlic powder and black pepper, shake some more until the wings are FULLY covered in seasonings.
4. Sprinkle the DRY bottom of pan (cookie sheet most preferably) with flour mixture — seasoned if you choose.
   [Phlip note - lining your pan with parchment before sprinkling will make for easier cleanup and less sticking when you're done]
5. Line the wings on the sheet without letting them touch.
6. Sprinkle TOP of wings with a light dusting of the flour mix as well.
7. Bake at 375° for about 35-45ish minutes, or until done.
8. Remove from oven and allow to cool.
9. Dash on your favorite hot sauce and enjoy!

Normally, I would have presented a pictorial writeup of every step named above, but I was hungry as a bear this afternoon and needed to make it happen as quickly as possible. That said, this recipe at the fastest is about an hour from start to finish if you apply yourself.

Finished product is below…