Shake and Bake Chicken Wings
This was the very first recipe I tried using chicken wings, way back in 1973. These are really crispy, flavorful wings. I love almost all chicken wings, but these have the permanent place as my favorites--totally habit forming! Be sure to use the foil lined pans to bake, or you'll lose half the wonderful crispy coating. Cooking time includes marinating time.
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DIRECTIONS
- In a large plastic bag measure soy sauce, vinegar, and crushed garlic.
- Add chicken wings, close bag tightly, and refrigerate for at least 2 hours, and up to 8 hours.
- Remove wings from marinade and coat with the Shake and Bake coating mix.
- Place on one or two large baking sheets, lined with foil, and sprayed with oil spray (Pam).
- Be sure not to crowd the wings or they will steam and not get the wonderful crusty coating that these should have.
- You should leave at least 1/2 inch between each piece on all sides, more if possible.
- Bake at 400 degrees for 45 minutes.
- You might have to peel these off the foil, as they get really crispy; so-o-o worth it!
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