Panko Crusted Oven Baked Chicken Wings

Recipe by Ms. DMAC
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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