Buttermilk Oven-Fried Chicken Wings

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.

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

Arrange wings in a single layer on the prepared pan and sprinkle with any remaining crumb mixture. Drizzle on both sides with melted butter.

Step 4

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.

Back to top

Loading

Back to top