- 2/3 cup dry bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1 egg
- 1 tablespoon water
- 10 whole chicken wings
- In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 30-35 minutes or until juices run clear, turning once. Yield: 6-8 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Breaded Chicken Wings
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"These were pretty good. We skinned the wings and they came out crispy. I liked the idea of baking them at 425 which means they will crisp up better. This would also be good with chicken strips."
"These were very juicy and flavorful. I used seasoned bread crumbs, garlic powder and 1 t kosher salt. I did not turn them so the coating was very crisp. I also did a few chicken thighs as the same time - they were equally wonderful."
"These are quick to make, moist and delicious."
"It was good."