The drumette section of the wing is often packaged fresh or frozen. If you can't find them, separate whole wings at both joints and save the wing tips for stock. Serve with Blue Cheese Dip and vegetable sticks.
- Portion size 22 servings
Ingredients
Method
In shallow dish, whisk together flour, Cajun seasoning, salt and thyme. In bowl, whisk eggs with 2 tbsp (25 mL) water. In separate shallow dish, combine bread crumbs with Parmesan cheese.
Four at a time, toss drumettes in flour mixture to coat, shaking excess back into dish. Coat in egg mixture, letting excess drip back into dish. Roll in bread-crumb mixture, patting to adhere. Place on greased or parchment paper-lined rimmed baking sheets.
Bake in top and bottom thirds of 400°F (200°C) oven, turning drumettes once and switching and rotating pans halfway through, until juices run clear when chicken is pierced, about 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 1 day. Reheat in 400°F/200°C oven, about 10 minutes.) Serve with Blue Cheese Dip.
Nutritional facts <b>Per piece:</b> about
- Sodium 258 mg
- Protein 7 g
- Calories 113.0
- Total fat 7 g
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 6.0
- Folate 3.0
- Calcium 6.0
- Vitamin A 4.0
