Buttermilk Oven-Fried Chicken Wings
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Servings: 4
- Course: Appetizers & Snacks
Cooking chicken wings in the oven on non-stick foil cuts down on mess and calories. Panko bread crumbs are the secret ingredient for achieving crispy wings without frying.
- 2 eggs, lightly beaten
- 1/4 cup buttermilk
- 2 cups panko bread crumbs
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/2 cup all-purpose flour
- Reynolds Wrap® Non-Stick Aluminum Foil
- 2 1/2 pounds chicken wings
- 1/4 cup butter, melted
Preheat oven to 400°F. In a shallow dish, whisk together eggs and buttermilk until frothy. In a separate shallow dish, combine panko, basil, thyme, salt, onion powder, and pepper; set aside. Place flour in a third shallow dish.
Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil. Cut off and discard tips of chicken wings. Cut wings at joints. Working with one piece at a time, dip wing pieces into flour, then egg mixture, and then into the crumb mixture, making sure to shake off excess between each coating.
Arrange wings in a single layer on the prepared pan and sprinkle with any remaining crumb mixture. Drizzle on both sides with melted butter.
Bake, uncovered, for 1 hour, or until chicken is tender, no longer pink, and coating is crisp, turning once halfway through baking time. Serve immediately.
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