Prep 15 mins
Cook 40 mins
Chicken wings soaked in buttermilk, coated with corn flake crumbs, baked crisp and drizzed with hot pepper honey glaze...you can't stop eating them!
- 20 chicken wings, tips removed, disjointed
- 2 cups buttermilk
- 2 cups kellogs corn flake crumbs
- 1⁄2 cup self rising flour
- 1⁄4 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup honey
- 2 tablespoons red chili pepper flakes
- Soak the wings in buttermilk, 4 hours or up to overnight.
- Pre-heat oven to 385 degrees.
- Drain wings in colander.
- Mix all dry ingredients (except chili flakes).
- dredge wings in coating mixture and place on greased tray or baking sheet.
- spray wings lightly with non stick spray to help them crisp and "fry" in the oven.
- Bake wings about 35-40 minutes until crisp and lightly browned.
- While wings bake, put honey and chilis in a saucepan over low heat. The honey will get thin very quickly and once it does you can turn off the heat.
- When wings come out of the oven, place wings in large bowl or plate and drizzle spicy honey mixture all over the wings!
- Dig in and enjoy!
Oh WoW! We loved this recipe! I couldn't wait 4 hrs for the wings to soak in the buttermilk, I waited 1 hour. I haven't ever used the Kellogs cornflake crumbs before but from now on I will. I was surprised with the coating. It was crunchy after baking. YUM! and I love the honey and red pepper although I didn't pour over the wings just dipped them in it. Was DELICIOUS! This is going right into my favorite recipezaar cookbook. :) Thanks for sharing the recipe!
We really enjoyed these lovely wings. So much flavor and the texture was amazing. Crunchy, crispy, yet tender inside, with a hot honey drizzle with a bite. Thank you for sharing your recipe. Made for Whats on the Menu? Tag Game
Wow. These were crispy and awesome, and the drizzle was great. I soaked them in regular milk with a teaspoon of vinegar as I didn't want to buy buttermilk. I put cornflakes into a bag and used a roller on them to break them up, then further broke them up into crumbs kneading the bag. They kept the wings crisp. I had a pile of wingettes and drumettes and made them all with the cornflake mix, except I used the honey and hot pepper mix on half and used Frank's hot sauce mixed with melted margarine and a teaspoon of vinegar on the other half. There are leftovers for today. I plan on using the basic cornflake/cornmeal recipe for all of my wings and will vary the drizzle. Thanks for a keeper that tastes as good as its deep-fried counterparts.