2 pounds chicken wings, separated into wingettes and drumettes
1/2 cup plus 2 TBSP of your favorite hot sauce
1 cup all-purpose flour
1/4 cup mayonnaise
2 cups panko breadcrumbs
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS
Place the wings into a large bowl then pour 1/2 of the hot sauce over the wings and toss to coat then cover the bowl and refrigerate for at least 2 hours.
Preheat the oven to 400°F.
Line a large rimmed baking sheet with aluminum foil then place a wire baking track on top.
Pull out 3 large shallow dishes: Spread the flour out in the first dish, In the second dish mix together the mayonnaise and 2 TBSP of hot sauce, In the third dish mix together the breadcrumbs, salt, and pepper.
Rinse the wings then pat them dry with paper towels.
Working with one wing at a time: Roll the wing in the flour until well coated, shaking off any excess flour. Next, roll the wing in the mayonnaise mixture, shaking off any excess then coat the wing in the breadcrumb mixture and place the wing on the baking rack. Continue until all the wings are coated.
Bake the wings in the preheated oven until cooked through, about 1 hour.
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