per 6-8 wings or 12-16 segments Set List 1/2 cup flour (or rice flour) 1 Tbs baking powder 1/2 tsp table salt 1/4 cup chopped jalapenos (1-2 peppers) 2 Tbs chopped garlic (4 cloves) 1/4 cup chopped green onions 2 Tbs vegetable oil 1/2 tsp coarse ground salt

1 Preheat the oven to 270 degrees.

2 In a large bowl, mix the rice flour, baking powder, and salt.

3 Drop the wings in the flour mixture and give them a light dusting. They don’t have to be coated. Shake off any excess.

4 Cover a baking pan or cooking sheet with aluminum foil (to catch the drippings) and place a wire rack on top. Place the wings, skin side up, on the wire rack so that they don’t sit in the grease while they cook. Bake for 30 minutes.

5 Turn the heat up to 450 degrees and cook until they reach your desired level of crispiness (and an internal temperature of at least 160 degrees). About 20 mins.

6 Slice the top off each pepper to remove the stem. Cut in half lengthwise and lay the jalapenos flat, seed-side up, on a cutting board. Lay your knife on its side and slice down the length of the pepper to remove the seeds and the lighter colored veins. (This is where the heat lives so if you like a little fire with your wings, leave the veins, and/or seeds, in.) Cut the jalapenos into strips and then chop into chunks.

7 Peel the garlic and slice the tip off each clove. Rough chop into thick chunks. Slice the end off of each green onion. Cut into wide slices (green part and the white part).

8 Add the vegetable oil to a pan heated over Medium Heat. Sauté the jalapenos and garlic for 4-5 minutes. Turn the heat off and then add the green onions and the salt. Stir together.

9 Add the cooked wings to the pan and work them through the sauce to absorb the flavor. Plate and then spoon the rest of the sauce over the top.