Recipe by queenbeatrice
I found this recipe a while back at americanfood.about.com and really enjoyed it. It is very tasty and crispy. I freeze the wing tips for future use for making chicken broth.
Top Review by zeeseli
Please don't waste your wings and much worse your time on this recipe. I'm unhappy that I had to join this website and register in order to warn others not to make the same mistake I did. Wings were not crispy, they were to sour, to sweet and took much longer to cook than stated in the recipe. I don't need to tell you how unhealthy they are as you can deduce that yourself. Who comes up with this stuff and where the checks and balances are before posting it to millions.
- 5 lbs chicken wings, cut apart, tips removed
- 2 tablespoons hot sauce
- 1 tablespoon vegetable oil
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 1⁄2 cup parmesan cheese
- 1 tablespoon celery salt
- nonstick cooking spray
- 3 crushed garlic cloves
- 2 tablespoons ginger, finely grated
- 1⁄4 teaspoon cayenne pepper (optional)
- 1⁄2 cup rice vinegar
- 1⁄2 cup brown sugar, packed
- 2 teaspoons soy sauce
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Place the chicken wings in a large mixing bowl, and season generously with pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour, cormeal, parmesan and celery salt to a large plastic bag, add the wings and shake thoroughly.
- Cover two half-sheet pans with foil, and spray well with the non-stick spray.
- Distribute the chicken wings evenly on the pans.
- Bake for 20 minutes, turn the chicken wings over, and bake for another 20 minutes, or until browned and crusty and cooked thoroughly.
- While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.