5 lbs chicken wings, cut at joints and tips removed
3 large eggs
Flour Coating:
1 cup all-purpose flour
2 tsp salt
2 TBSP garlic powder
1 TBSP onion powder
1 TBSP paprika
1 TBSP cayenne pepper
1 TBSP oregano
Bread Coating:
1 cup yellow cornmeal
1 cup panko breadcrumbs
1 TBSP red pepper flakes
1/2 tsp salt
1/2 tsp pepper
For Serving:
Ranch, hot sauce, or blue cheese dressing for dipping
DIRECTIONS
Preheat oven to 425°F. Prepare two baking sheets lined with foil and baking racks on top.
Combine the flour coating ingredients together in a large resealable plastic bag, set aside.
In a large pie plate or large shallow bowl lightly beat the eggs, set aside.
In another large pie plate or large shallow bowl combine the bread coating ingredients, set aside.
Working in batches dredge the wings in the bag of flour coating, Seal the bag and shake vigorously to coat the wings, shake off excess flour and set aside.
When all the wings are floured, using a pair of tongs, dip them in the eggs, shake off any excess egg and then roll them in the breadcrumb mixture pressing the bread coating to the wings to help adhere.
Place the breaded wings on the baking racks and the bake in the oven for 1 hour rotating the baking sheets halfway through.
Remove wings from the oven and allow to cool 10 minutes, serve with a dipping sauce or eat them as is.
I made these a number of times as I finally found a good chicken wing recipe. Great flavour, good crunch and overall a solid recipe. I omitted the bread crumbs and cooked for about 45 min. I also coated them in a wing sauce (rather than dip them) and are very, very comparable to those in a restaurant - hands down.
My go-to wing recipe.
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Baked Crunchy Cornmeal Chicken Wings
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