PANKO CRUSTED OVEN BAKED CHICKEN WINGS
I have been playing around with recipes for chicken wings at home and I came up with this. Panko crumbs (found in the Asian aisle or sometimes with the bread crumbs) are very crunchy. Baking the wings is better than frying if you are trying to cut down on fat. These turn out so crunchy, then you can 'spin' or coat them with your favorite sauce. Absorbs into the panko, but still keeps the crispy texture. Reminds me a little of Hooter's breading. Also, try to find Amish wings, they are tastier and usually larger than typical wings. Enjoy!
Provided by Ms. DMAC
Categories High Protein
Time 45m
Yield 12 wing dings, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425.
- Pour the flour into a shallow bowl or dish and season with salt.
- Beat the eggs until foamy in a medium sized bowl.
- Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement.
- Take the wings, rinse and dry well with paper towel.
- One by one, Dredge in the flour, then dip in the egg. Shake off excess.
- Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess.
- Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes.
- When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still.
- While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well.
- First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!
Nutrition Facts : Calories 833.5, Fat 33, SaturatedFat 9.2, Cholesterol 324.7, Sodium 770.9, Carbohydrate 82.5, Fiber 4.5, Sugar 5.5, Protein 47.3
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Stanley Mothobi
[email protected]I'm not a big fan of chicken wings, but these were really good. The panko crust was crispy and the chicken was juicy.
Joanne Wozniak
[email protected]These chicken wings were so easy to make and they tasted delicious. I'll definitely be making them again.
Wk Marwat
[email protected]I made these chicken wings for a party and everyone loved them! They were the perfect appetizer.
Dawn LaBette
[email protected]These chicken wings were a bit too oily for my taste.
Dillon Hunt
[email protected]I'm allergic to gluten, so I used gluten-free panko crumbs. The chicken wings still turned out great!
Komal Gupta
[email protected]These chicken wings were a bit too spicy for my taste, but they were still good.
Ali Lala
[email protected]I've made these chicken wings several times now and they're always a hit. They're so easy to make and they always come out delicious.
Yoesel Dawa
[email protected]These chicken wings were amazing! The panko crust was perfectly crispy and the chicken was so juicy. I highly recommend this recipe.
Mohamad Ismail
[email protected]I followed the recipe exactly, but the chicken wings didn't come out crispy. I'm not sure what I did wrong.
mighty sparks
[email protected]The chicken wings were a bit dry, but the panko crust was tasty.
Marialuisa padelford
[email protected]These chicken wings were easy to make and turned out great! I'll definitely be making them again.
Stephanie Ntim
[email protected]I'm not usually a fan of chicken wings, but these were delicious! The panko crust added a nice crunch, and the chicken was cooked perfectly.
carmenn owensss
[email protected]These chicken wings were an absolute hit at my Super Bowl party! The panko crust was crispy and flavorful, and the chicken was juicy and tender. I'll definitely be making these again.