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1
Preheat oven on broil.
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2
Line a cookie sheet or shallow baking pan with a sheet of aluminum foil.
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3
Spray foil with nonstick spray.
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4
Arrange chicken wings on the foil with the side that has the most skin on it facing up.
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5
Broil wings for 12 to 14 minutes, or until skin begins to dry.
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6
Remove wings from oven, and set to 450F Allow wings to cool for 10 to 15 minutes or just long enough so they can be touched.
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7
While the wings cool, prepare sauce by combining hot sauce, fat free buttery spread, and water in small saucepan over med/low heat.
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8
Heat mixture,stirring often, until it begins to boil.
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9
Immediately remove sauce from heat and cover the saucepan until chicken wings are ready to coat.
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10
Prepare chicken breading by combining flour with salt, paprika, and cayenne pepper in small bowl.
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11
Pour milk into another small bowl.
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12
When wings are cool enough to touch, remove skin from each of the chicken pieces, and discard it.
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13
Dip wings, one at a time, in breading, then into milk and back into breading, so that each one is well coated.
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14
Place wings back on baking sheet.
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15
Spray a coating of nonstick oil spray over each wing, so that the breading is moistened, and then bake wings at 450F for 12 minutes.
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16
Crank oven up to broil for 3 to 5 minutes, or till wings begin to brown and become crispy.
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17
Remove wings from oven.
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18
Let them rest for about a minute, then put them into a plastic container (with a lid).
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19
Pour generous amount of sauce over wings, cover, and gently shake wings so that they are all well coated with sauce.
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20
Serve immediately.
