Clean Chicken Wings

INGREDIENTS
Creamy Lemon Mixture:
2 dozen chicken wings
Spelt or Kamut flour for dredging
2 tablespoons paprika
Garlic powder
Sea Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup light beer
2 cups low-sodium chicken broth
PREPARATION:
Rinse the chicken wings in cold water and pat dry with paper towels.
Place flour in a shallow platter and season it by adding paprika, garlic powder, salt and pepper. Mix well.
Dredge the wings in the flour – that means roll the wings around in the flour to coat every bit of them.
Heat 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 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.
Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes until the wings are piping hot.
The wings will be spicy enough on their own thanks to the seasonings but if you want a dipping sauce use a homemade ketchup which can be seasoned the way you like.

(Recipe Credit: Tusca Renos)