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


  1. Rinse the chicken wings in cold water and pat dry with paper towels.
  2. Place flour in a shallow platter and season it by adding paprika, garlic powder, salt and pepper. Mix well.
  3. Dredge the wings in the flour – that means roll the wings around in the flour to coat every bit of them.
  4. Heat oil in a skillet and brown the chicken wings on all sides.
  5. Remove the chicken from the pan and set aside on a platter.
  6. Add pepper flakes, bay leaf, lemons, garlic, oregano, beer and chicken broth to the pan.
  7. Cook for 2 minutes to evaporate the alcohol.
  8. Return the chicken wings to the pan.
  9. 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.
  10. 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.