Crunchy, Spicy, Sticky Baked Wings
Recipe: #6673
October 02, 2012
Categories: Snacks, Chicken, Appetizers, Game/Sports Day, Oven Bake, No Eggs, more
"These wings are coated in corn flake crumbs, baked and drizzled with spicy honey. There spicy, crispy and addicting...perfect to waist-watcher's because there not fried in oil"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (504.7 g)
- Calories 785
- Total Fat - 12 g
- Saturated Fat - 3.8 g
- Cholesterol - 689.4 mg
- Sodium - 1100.9 mg
- Total Carbohydrate - 106.9 g
- Dietary Fiber - 3.9 g
- Sugars - 54.2 g
- Protein - 62.3 g
- Calcium - 233.8 mg
- Iron - 10.6 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cut up wings in half at the joint and discard tips. Combine buttermilk, hot sauce, onion powder, garlic powder, seasoning salt, and pepper in a large bowl.
Step 2
Add the wings to the buttermilk mixture, cover and refrigerate for 12 to 24 hours (the buttermilk tenderizes, flavors and gives the "fat" the wings will need to hold the coating and "fry" in the oven).
Step 3
Peheat oven to 400 degrees F.
Step 4
Mix the corn flake crumbs, flour, and corn meal in a large bowl; season with salt and pepper. Take wings from buttermilk and shake off excess. Dredge in breading, pressing the coating into the wings. Place on greased sheet pans. Spray tops of wings with non-stick spray.
Step 5
Bake in the preheated oven until brown and very crispy, 35 to 40 minutes.
Step 6
While chicken is cooking, heat honey and chili flakes in a small saucepan over low heat. Honey will get thin and hot. When chicken comes out of the oven, plate and pour chili honey sauce all over the wings.
Tips
No special items needed.
3 Reviews
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