Crispy Cornmeal Oven-Fried Chicken Wings: A Farmhouse Favorite

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There’s something timeless about a good chicken wing. Crispy edges, tender meat, that perfect balance of seasoning and simplicity — it’s the kind of comfort food that brings people together around the table. But here at Provenance Farm, wings aren’t just a game-day treat. They’re a celebration of what real, pasture-raised chicken should taste like.

These Crispy Cornmeal Oven-Fried Chicken Wings are one of my favorite recipes because they highlight the natural richness and clean flavor of our pastured poultry without relying on deep frying or heavy coatings. With just a few honest ingredients — flour, coarse cornmeal, smoked paprika, sea salt, garlic, and onion — you get a golden, crunchy crust that tastes like something your grandmother used to make… only better.

And the secret?
It’s not complicated. It’s technique.

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Pasture-Raised Chicken Makes the Difference

When chickens live outside on real grass, the flavor is unmistakable. The meat is firmer, the skin crisps beautifully, and the fat melts cleanly into the pan. That’s why this recipe works so well — pasture-raised wings have the structure to get truly crispy in the oven, especially when you use my favorite trick: a preheated, heavy-bottomed sheet pan.

No parchment.
No shortcuts.
Just an oven-fried crust that crackles when you bite into it.

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Why This Recipe Works

This recipe is built around simple chef principles:

🔥 1. High Heat + Hot Pan = Crispiness

Preheating the sheet pan in the oven gives instant sizzle the moment the wings hit the oil.

🌾 2. Coarse Cornmeal for That Perfect Crunch

Cornmeal adds texture that flour alone can’t deliver.

🥚 3. Double Coating = The Magic Layer

A light dredge, then an egg dip, then a second coating of seasoned cornmeal and flour.

🍗 4. Let the Wings Rest

Five minutes of resting time lets the juices settle — keeping the chicken tender inside and crispy outside.

These steps turn humble wings into a farmhouse masterpiece.

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A Ranch Dip Worthy of These Wings

Of course, crispy wings deserve the right dip. My homemade ranch — made with real herbs, mayonnaise, garlic paste, chives, and a splash of vinegar — brings brightness, creaminess, and a little tang that pairs perfectly with the warm spices on the wings.

It’s classic comfort, done right.

Homemade Ranch Dressing Dip

1 clove garlic

1/4 tsp kosher salt

1 ¾ cup real mayonnaise

1/4 cup Italian flat-leaf parsley leaves, minced

2 tbsp fresh dill, minced

1 tbsp minced fresh chives

2 tsp Soy Sauce

1/2 tsp ground black pepper

1 tsp white vinegar

1/4 tsp paprika

1/8 tsp cayenne pepper

Dash hot sauce

1/4 to 1/2 cup milk (as needed for desired consistency)

 

Directions:

Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, parsley, dill, chives, Coconut Aminos, black pepper, vinegar, paprika, cayenne, and hot sauce. Add the milk to the desired consistency and mix until combined, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving, thinning with more cashew milk if needed.

 

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Made for Your Provenance Farm Chicken Box

This recipe was created specifically for our pasture-raised chicken — the same wings you’ll find inside your Provenance Farm Chicken Box. Whether you’re making a family dinner, hosting friends, or prepping game-day snacks, this recipe showcases what makes real chicken so special.

Clean ingredients.
Honest technique.
Pure farmhouse flavor.

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Ready to Cook?

You’ll find the full recipe details — ingredients, steps, temperatures, and chef tips — right below.
Fire up the oven, grab your Provenance Farm wings, and let’s make something irresistible.

From our pastures to your plate — enjoy every crunchy, golden bite.

 

 

Crispy Cornmeal Oven-Fried Chicken Wings

Gets so crispy, all without deep-frying! The ultimate comfort food made healthier.

                                                                                          Feeds: 3 to 4

                                                                                         Preheat oven: 425 degrees

Ingredients:

ü  1 Large egg

ü  ½ cup milk

ü  1 cup all-purpose flour

ü  4 tbsp coarse cornmeal

ü  ½ tsp baking powder, NOT baking soda

ü  ½ tsp sea salt

ü  2 tsp smoked paprika

ü  1 tsp garlic powder

ü  1 tsp onion powder

ü  ¾ tsp fine ground black pepper

ü  Olive Oil to cover

ü  2 lbs. Provenance Farm Chicken Wings

 

Prep: Preheat the oven to 425°F. Place a heavy-bottomed baking sheet or pan in the oven to heat up (you want it to get very hot).

1. In a bowl, mix all dry ingredients                                                           

2. In a separate bowl, add the egg and milk, mix well

3. Toss the chicken in a mixture of cornmeal, flour, and seasoning mix for a thin coating.

4. Dip the chicken in beaten egg and milk.

5. Coat the chicken with the cornmeal again, but this time with a thick coat.

6. Remove the baking tray from the oven and coat it with olive oil. Place the coated chicken pieces on the tray. Make sure there's olive oil underneath every chicken piece, or it will stick!

7. Bake the chicken: Bake for 14-16 minutes, then carefully flip each piece and bake for an additional 1-12 minutes (depending on the thickness of your chicken pieces). IF THE CHICKEN STICKS: Do NOT just flip it! The wings are not yet ready to flip.