1 package Misty Knoll chicken wings
1 TBSP NGG Whole Wheat Flour
1 TBSP NGG White All Purpose Flour
1 TBSP NGG Our Blend Cornmeal
Pinch of salt
Dash of fresh ground black pepper
1 TBSP dried sage
For frying pan:
1 TBSP butter
2 TBSP butter
1 chipotle pepper (from a can) minced (this recipe is also delicious without chipotle for those non-chipotle people)
2 TBSP maple syrup
2 TBSP hot sauce (Siracha or Frank's Hot Sauce both work great)
Preheat oven to 375. Mix dry ingredients, put on plate, and roll each wing to coat. Melt butter in cast iron pan on medium heat. Brown wings in pan just until each wing is golden brown. Take off heat and let cool so splattering stops. Then bake in pan for 45 minutes or so.
Meanwhile, mix sauce on low heat on stove-top. When wings are done (they should be about to fall off the bone), brush sauce on top and put back in oven for 5 to 10 minutes - just don't let it burn. Then take out of oven and coat with remaining sauce and let sit until cool enough to bite into.
*You can also substitute the High Meadow Yellow, White and Whole Wheat Flour with 3 TBSP Nitty Gritty Grain Co. Pancake Muffin Mix .