4 pounds chicken wings, separated into drumettes and wingettes
1/2 cup all-purpose flour
2 TBSP garlic powder
2 TBSP paprika
2 tsp salt
1/2 tsp black pepper
2 cups dried breadcrumbs
2 large eggs
2 TBSP whole milk
2 TBSP olive oil
DIRECTIONS
Preheat the oven to 425°F.
Line two 18x13-inch rimmed baking sheets with foil and place a baking rack on top, set aside.
Pat the chicken wings dry with paper towels and place on a plate, set aside.
In a large shallow bowl mix together the flour, garlic, paprika, salt, and pepper.
Dredge the chicken wings, one at a time, in the flour mixture and evenly coat, shake off any excess flour and return the chicken to the plate. Continue until all the chicken wings are coated in the flour mixture.
Add the breadcrumbs to the bowl with the remaining flour mixture and stir together then in a separate bowl whisk together the eggs and milk.
Dip the chicken wings into the egg mixture and flip around to coat, shake off any excess egg then roll the chicken wings in the flour/breadcrumb mixture while gently pressing the bread crumbs on the chicken to help them stick.
Spread the coated chicken wings in a single layer on the baking racks.
Gently brush the chicken wings evenly with olive oil.
Bake the wings in the preheated oven until cooked through, about 40 minutes, rotating the baking sheets halfway through cooking.
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