This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

 

Recipe tips and tricks 

  Here are some tips to get delicious wings:   Use fresh ingredients: Opt for fresh, high-quality, fresh ingredients to maximize flavor.   Pat dry the wings: Have excessively wet wings? To get a crispier coating use a towel to pat them dry before coating them with egg and almond flour.   Evely blend the flour and seasoning: Ensure seasonings and almond flour are evenly mixed for consistent flavor throughout the wings.   Shake off excess egg: Shake the wings to remove excess egg before dipping them into the flour mixture to prevent clumping.   Ensure even coating: Coat the wings evenly with the egg and almond flour mixture for uniform flavor and texture.   Flip wings over at halfway cook point: Flip the wings over with tongs* halfway through the cooking process to get even browning and cooking.   Check for doneness with a thermometer: Use a thermometer* to check the wings’ internal temperature has reached at least 165°F (74°C) for safe consumption.   Let the wings rest after cooking: Resting the wings for a few minutes allows the juices to redistribute, giving you juicier and more flavorful wings.  

Additions/substitutions/variations

  Want to personalize the recipe, make an ingredient swap then check out the next few sections where we go over the recipe additions, substitutions, and variations.  

Additions

  Add heat with a sprinkle of cayenne powder or red pepper flakes.   Sweeten with a drizzle of honey, maple syrup, and brown sugar, or brush on a no-added-sugar fruit spread* or jelly*.   Brush on a gluten and dairy-free BBQ sauce* or buffalo sauce* for a tangy kick.   Sprinkle vegan parmesan* or nutritional yeast* for a cheesy flavor.   Brighten with a citrus from a sprinkling of lemon or orange zest.   Increase seasonings like garlic powder or smoked paprika.   Add richness with melted vegan butter or regular grass-fed butter if you eat dairy.   Incorporate crushed nuts like almonds, pecans, or walnuts for extra crunch and flavor.   For crispier wings, try adding 1/8 teaspoon of baking powder to the flour mixture.   Remember, these additions can change the taste, texture, and nutritional profile of your wings.  

Substitutions*

  In place of almond flour you can use one of the following:   

• Almond meal, Cashew flour, Hazelnut flour, or Pecan flour (2 cups)
• Coconut flour (1/2 to 2/3 cups)
• Oat flour, Rice flour, or Buckwheat flour (2 and 1/2 to 3 cups)
• Chickpea flour or Quinoa flour (about 2 cups)
• Tapioca flour ( 1/2 to 2/3 cup)

  You can also use gluten-free breadcrumbs* or grain-free breadcrumbs*.   For eggs, use a flax or chia egg, vegan yogurt, or a commercial egg replacement*.   Use fresh garlic (4 cloves), garlic paste (1 tsp), or garlic-infused oil (1 tsp) instead of garlic powder.   Replace Italian seasoning with a blend of dried basil, oregano, thyme, and rosemary  (1/4 tsp each).   Altering any of these ingredients will change the taste, texture, and nutrition of the dish.  

Variations

  Boost crispiness with a wire rack: Place a wire rack* on top of your baking sheet before adding the wings. This lets hot air circulate the wings, resulting in extra crispy skin.   Asian-inspired twist: Sprinkle ground ginger and brush on gluten-free soy sauce*, teriyaki sauce*, or sesame ginger sauce* after coating the wings, but before baking, for an Asian fusion flavor.   Infuse with herb oil: Brush the wings with a blend of herb-infused oil before baking for an added layer of flavor.  

How to store leftovers

  After baking, allow the leftovers to cool to room temperature before storing. Refrigerate them within 2 hours to prevent bacterial growth.   Once cooled, transfer the wings to a shallow, airtight container* and refrigerate for up to 4 days to maintain freshness and prevent sogginess.   For longer storage, freeze the wings by placing them in a single layer on a parchment-lined baking sheet until solid.    Then transfer them to a sealed freezer-safe container, remove excess air before sealing, and freeze for up to 3 months.   Next, learn how to reheat your chicken wing leftovers in the following section.  

How to reheat leftovers

  Before reheating left frozen chicken wings thaw overnight in the fridge. If they are in the fridge you can let them out for a few minutes to ensure even reheating.   You can reheat the wing leftovers in the oven, toaster oven, microwave, stovetop, and air fryer:   Oven: Preheat to 350°F (175°C). Place leftovers on a lined baking sheet, cover with foil, and bake for 10 to 15 minutes. Remove foil and bake for an additional 5 to 10 minutes.   Toaster oven: Preheat to 350°F (175°C). Place wings on a toaster sheet and heat for 5 to 8 minutes until warmed and crispy.   Microwave: Place wings in a microwave-safe dish with a little chicken broth or water. Microwave on high for 1 to 2 minutes, rotating halfway through.   Stovetop: Heat wings in a skillet for 5 to 7 minutes, flipping occasionally until heated through and crispy.   Air Fryer: Reheat at 350°F (175°C) for 2 1/2 to 3 1/2 minutes, shaking the basket halfway through. Preheat if necessary.   Ensure the wings reach an internal temperature of 165°F (74°C) before eating.   To keep leftovers juicy, add a bit of chicken broth or sauce when reheating, or brush them with sauce before warming up. Covering them with foil in the oven can help trap moisture and keep them tender.   For crispy reheated wings, the oven, toaster oven, or air fryer are recommended methods.  

Nutritional information

  *Nutritional information is estimated using Nutrifox nutrition label maker*