These baked Lemon Mustard Chili Chicken Wings have been a regular at our place for years, my daughter is always asking me to make them & my famous hot wings. They are tangy, spicy, punchy & they have a secret to their deliciousness…..

…Coconut flour! Now here me out, it’s not like the shredded coconut you get on a lamington. The texture is like flour but when it’s baked onto the chicken it gives it this irresistible flavor, not too coconutty but you really will want to keep going for it. Also as a bonus they are gluten free for some of you folks.

No joke here comes one of my favorite parts of writing these articles, it’s TIP TIME.

Tips For The Best Chicken Wings:

• Use the coconut flour, trust me. It will change your chicken wing loving life.

• Make sure the chicken wings are very dry before dousing in the flour mixture.

• The sauce is extremely strong, like so strong it needs to be on the chicken to be edible.

Enjoy! x

Lemon Mustard Chili Chicken Wings

Chicken Wings

• 3/4 cup coconut flour

• 1 teaspoon garlic powder

• 2.5 lbs / 1 kg chicken wings

Lemon Mustard Chili Sauce

• 1/3 cup lemon juice

• 1/8 cup Dijon mustard

• 2 tablespoons olive oil

• 1/2 teaspoon sugar

• 1/2 teaspoon garlic powder

• 1 teaspoon crushed sea salt

• 1/4 teaspoon cracked pepper

• 1/4 teaspoon cayenne pepper

Directions

Chicken Wings

1. Preheat oven to 390 F / 200 C fan bake. Line a large baking tray (with sides because you will pour the sauce over the chicken wings on this tray) with parchment paper.

2. In a large bowl mix together coconut flour & garlic powder.

3. Pat dry all the chicken wings with paper towels. Place into the flour bowl. Toss the chicken wings until fully covered, don’t tap off excess flour (adds to the flavor), & place on baking tray. Single layer.

4. Place in the oven for approx. 30 -40 minutes, turning over once to get an even crust on the chicken. Chicken is cooked when juices run clear.

5. Remove from oven (leave oven on) and leave the chicken wings on the baking tray.

Lemon Mustard Chili Sauce

1. Make the sauce while the chicken is cooking.

2. Add all the ingredients for the lemon mustard chili sauce to a bowl, whisk until fully incorporated.

3. Stir again just before using, the sauce will probably separate if you leave it to sit.

Assembly

1. Assemble while the chicken is still hot, pour half the sauce over the chicken wings on the baking tray. Carefully turn the chicken wings, pour the rest of the sauce all over. Using a spoon to ensure all the chicken wings are fully covered in sauce.

2. Place the baking tray back into the oven and cook for another 5 minutes.

3. Remove from the oven and serve piping hot!

Tag #stripesandwillows x