Preheat oven to 450 degrees. Line a large shallow baking pan with parchment, or use foil and spray with non-stick spray. Drizzle with 2 Tbsp oil.
Rinse wings and leave moist. Remove and discard tips. Cut wings into 2 pieces at the joint. Place flour, ETHIOPIAN HOT SPICE and RANDA’S SPICE in a plastic bag and shake to mix. Shake the wings, a few at a time, in the flour bag. Place wings on baking pan at least 1/2 inch apart so they will brown well. Drizzle with 2 Tbsp Oil. Bake 35 to 40 minutes until browned, turning once.
HINT: Chicken wings, cleaned and disjointed, can be purchased frozen in 5 lb bags for quick and easy preparation. Defrost the wings before preparing.
- 2 lb: Pound Chicken Wings
- 1/2 c Flour
- 2 tbsp Ethiopian Hot Spice
- 2 tbsp Randa’s Spice
- 4 tbsp Oil, divided