Gets so crispy, all without deep-frying! The ultimate comfort food made healthier.

Pair with our Homemade Ranch Dressing Dip.

Ingredients: 

2 lbs. KOL Foods Bone-In Chicken Wings

1 Large egg

½ cup cashew or soy milk

1 cup all-purpose flour

4 tbsp coarse cornmeal

½ tsp baking powder, NOT baking soda

½ tsp sea salt

2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

¾ tsp fine ground black pepper

Olive Oil to cover

Directions: 

1. To start, preheat your oven to 425°F. Place a heavy-bottomed baking sheet or pan in the oven to heat up (you want it to get very hot).

2. In a bowl, mix all dry ingredients                                                           

3. In a separate bowl, add the egg and cashew milk, mix well

4. Toss the chicken in a mixture of cornmeal, flour, and seasoning mix for a thin coating.

5. Dip the chicken in beaten egg and cashew milk.

6. Coat the chicken with the cornmeal again, but this time with a thick coat.

7. Remove the baking tray from the oven and coat it with olive oil. Place the coated chicken pieces on the tray. Make sure there's olive oil underneath every chicken piece, or it will stick!

8. Bake the chicken: Bake for 14-16 minutes, then carefully flip each piece and bake for an additional 1-12 minutes (depending on the thickness of your chicken pieces). IF THE CHICKEN STICKS: Do NOT just flip it! The wings are not yet ready to flip.

Secret Tricks from the Chef!

1. Don't crowd the meat. Ensure that the chicken wings are not touching each other when placed on the baking sheet. You want them to have space between them, so that they can crisp up properly. If you have more wings than fit on the baking sheet without crowding, then use a second baking sheet, or cook in batches.
2. Rest. After removing the chicken wings from the oven, let them rest for at least 5 minutes before eating. This allows the meat to reabsorb all its juices, making the wings extra tender and juicy. Don't worry, they'll still be piping hot after those 5 minutes!
3. My trick to oven "frying"? Use the right pan and the proper technique. Heavy-bottomed sheet pan!
4. Do NOT line it (especially not with parchment), it tends to make the chicken soggy.
5. Do preheat the pan in the oven before adding the chicken.