Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chicken wings

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 1 tablespoon 15ml Wheat germ

  4. 1 1/2 teaspoons 7 1/2ml Paprika

  5. 1/2 teaspoon 2 1/2ml Marjoram

  6. 1/2 teaspoon 2 1/2ml Dry mustard

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/4 teaspoon 1 1/3ml Pepper

  9. 1/4 cup 59ml Buttermilk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Along with these crunchy wings, pack carrot and celery sticks, a whole-wheat roll, an apple and fruited yogurt for lunch. If you wish to cook enough for supper the night before, just double the recipe except for the salt. Separate wings at joints, reserving tips for stock or soup. Line baking sheet with foil; grease foil. In plastic bag, shake together flour, wheat germ, paprika, marjoram, mustard, salt and pepper. Pour buttermilk into shallow dish. Tip: if buttermilk is not available, combine 1/4 cup plain milk with 1 ts lemon juice or vinegar; let stand for 15 minutes. Working with a few at a time, shake wings in flour mixture; remove and shake off excess back into bag. Dip into buttermilk; shake again in flour mixture. Arrange on prepared baking sheet. Bake in 400F 200C oven for 35 minutes or until golden brown, turning once. Let cool.


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