- 24 chicken wings
- 3/4 spelt, kamut, or other whole-grain flour
- 2 paprika
- 1 garlic powder
- Sea salt and freshly ground black pepper, to taste
- 1/4 olive oil
- Pinch of red pepper flakes
- 1 bay leaf
- 2 lemons, halved
- 10 cloves garlic, roasted
- 1/4 oregano, chopped
- 1/4 light beer
- 2 low-sodium chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place the flour in a shallow platter and mix in the paprika and garlic powder. Season with salt and pepper, to taste. Mix well.
Dredge the wings in the flour — roll the wings around in the flour to coat every bit of them. (You can also place the flour and spices in a large sealable plastic bag and shake to coat.)
Heat the oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, beer, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken wings to the pan. If braising the chicken, preheat the oven to 375 degrees. Transfer to the oven and cook for 20 minutes. Otherwise, cover the pan and simmer for 15 minutes. Remove from heat and serve.