No one can pass up seconds of these golden brown goodies from field editor Nancy Schmidt of Center, Colorado. Basil, garlic and onion flavor the crumb coating that covers the tender wings.
- 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.
Originally published as Breaded Chicken Wings in Taste of Home April/May 2005, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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