Wing night just got a little bit more exciting.
- Prep time 15 minutes
- Total time 5 minutes
- Portion size 4 servings
- 2 cups buttermilk
- 2 tablespoons cayenne pepper sauce (such as Frank's RedHot Original)
- 1 1/2 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 kg separated trimmed chicken wings (about 20)
- 1 tablespoon chopped fresh chives (optional)
- 2 cups panko bread crumbs or quinoa flakes
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
In large bowl, whisk together buttermilk, cayenne pepper sauce, mustard, garlic powder and salt; add chicken, turning to coat. Cover and refrigerate for 4 hours.
Panko Coating: Meanwhile, in bowl, stir together bread crumbs, cayenne pepper and salt. Set aside.
Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Working in batches, remove chicken from marinade, letting excess drip off. Divide Panko Coating between 2 bowls to prevent clumping. (If using quinoa for coating, do not divide mixture.) Add chicken to 1 of the bowls of Panko Coating, tossing to generously coat. Arrange on prepared pans; discard marinade.
Bake, turning chicken once and switching and rotating pans halfway through, until crisp and golden, 45 to 55 minutes. Remove from oven; let cool for 10 minutes before serving. Garnish with chives (if using). Serve with Blue Cheese Coleslaw.
Test Kitchen Tip: You can find quinoa flakes at your local health food or bulk store.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 699 mg
- Sugars 4 g
- Protein 28 g
- Calories 369
- Total fat 19 g
- Potassium 327 mg
- Cholesterol 153 mg
- Saturated fat 6 g
- Total carbohydrate 22 g