Breaded Chicken Wings Recipe
- 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
- 1. 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.
3 each: 170 calories, 9g fat (3g saturated fat), 62mg cholesterol, 234mg sodium, 7g carbohydrate (trace sugars, trace fiber), 13g protein
Reviews for Breaded Chicken Wings
"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."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer