Crispy Breaded and Baked Chicken Wings

"I like my wings baked and not fried. These are very tasty and crispy. For easier cleanup, line pan with foil and spray with nonstick spray."
 
Download
photo by Marsha D. photo by Marsha D.
photo by Marsha D.
Ready In:
45mins
Ingredients:
8
Yields:
20 wings
Advertisement

ingredients

Advertisement

directions

  • In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika.
  • In a small bowl, whisk egg and water.
  • Cut chicken wings into three sections and discard wing tips.
  • Dip wings in egg, then place in bag and shake to coat.
  • Place on a greased 15 x 10" baking pan.
  • Bake at 425° for 30-35 minutes or
  • until juices run clear, turning once.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yummy wings! I marinated my wings in Frank's Red Hot Buffalo Sauce all day long before I used them in this recipe so I could add a little bit of heat and buffalo flavor. I liked the breading, these were tasty little buggers. Thanks for posting!
     
  2. Perfectly crispy without all the extra calories. Have made these for more than 2 years and they are great every time. I usually serve wth a homemade honey-mustard sauce and a sweet chilli Asian style dipping sauce.
     
  3. This simple breading created some of the best baked wings that I've ever had. After the wings were finished cooking I swirled them in a bowl of Red Hot combined with butter and let them sit for a little while. They were perfectly moist with a great flavor behind them and I'll be using this recipe for pizza night from now on.
     
  4. Turned out great. Adding a little salt to the breading the second time around. Felt like the wings were just a tad bland until I put some salt on them.
     
  5. This is a very good recipe for baked chicken wings. The only issue I had was not having enough breading for all the wings. If you get the wings from the grocery store (smaller wings) then the ingredient amounts will be ok. However, if you get the wings from a butcher and they're bigger then you might want to double the breading ingredients. As one reviewer stated, I marinated the wings in a little bit of hot sauce. The wings came out fairly crisp and were a good alternative to frying.
     
Advertisement

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes