- 1-¼ tsp sea salt, divided
- 1 tsp pepper, divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ¾ tsp ground thyme
- 12 chicken wings (about 2-½ lbs)
- ¾ cup whole wheat flour
- Extra-virgin olive oil
- Lemon wedges and sriracha, for serving
- Preheat oven to 425*F. Line a baking sheet with parchment paper. In a small bowl, combine ¾ tsp salt, ½ tsp pepper, onion powder, garlic powder,paprika, and thyme.
- Place chicken wings in a large bowl and massage the rub into the chicken until wings are completely coated.
- Place flour in a large ziplock or paper bag and add in remaining salt and pepper. Seal the bag and shake to combine, Open the bag, add seasoned wings to flour, seal the bag again, amnd shake and coat the wings evenly.
- Coat prepared pan with cooling spray. Place wings on the pan in a single layer with little space between each. Coat top of wings with cooking spray.
- Bake until nicely browned and crisp, about 45-55 minutes. (Note: You do not need to flip the wings.) Serve with lemon wedges on the side for squeezing and sriracha, for dipping. Serves 4.
