Best 3 Oven Baked Panko Breaded Hot Wings Recipes
Oven baked panko breaded hot wings are a delicious and easy-to-make snack or appetizer that is perfect for any occasion. The combination of crispy panko breadcrumbs, flavorful hot sauce, and tender chicken wings creates a mouthwatering dish that is sure to be a hit with everyone. With a few simple ingredients and a few easy steps, you can create your own oven baked panko breaded hot wings that will satisfy your cravings for something spicy and delicious.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY BREADED AND BAKED CHICKEN WINGS
I like my wings baked and not fried. These are very tasty and crispy. For easier cleanup, line pan with foil and spray with nonstick spray.
Provided by Marie
Categories Chicken
Time 45m
Yield 20 wings
Number Of Ingredients 8
Steps:
- 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 and discard wing tips.
- Dip wings in egg, then place in bag and shake to coat.
- Place on a greased 15 x 10" baking pan.
- Bake at 425° for 30-35 minutes or
- until juices run clear, turning once.
PANKO CRUSTED OVEN BAKED CHICKEN WINGS
I have been playing around with recipes for chicken wings at home and I came up with this. Panko crumbs (found in the Asian aisle or sometimes with the bread crumbs) are very crunchy. Baking the wings is better than frying if you are trying to cut down on fat. These turn out so crunchy, then you can 'spin' or coat them with your favorite sauce. Absorbs into the panko, but still keeps the crispy texture. Reminds me a little of Hooter's breading. Also, try to find Amish wings, they are tastier and usually larger than typical wings. Enjoy!
Provided by Ms. DMAC
Categories High Protein
Time 45m
Yield 12 wing dings, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425.
- Pour the flour into a shallow bowl or dish and season with salt.
- Beat the eggs until foamy in a medium sized bowl.
- Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement.
- Take the wings, rinse and dry well with paper towel.
- One by one, Dredge in the flour, then dip in the egg. Shake off excess.
- Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess.
- Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes.
- When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still.
- While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well.
- First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!
Nutrition Facts : Calories 833.5, Fat 33, SaturatedFat 9.2, Cholesterol 324.7, Sodium 770.9, Carbohydrate 82.5, Fiber 4.5, Sugar 5.5, Protein 47.3
OVEN FRIED CHICKEN WINGS
Breaded chicken wings that consist of bread crumbs, Parmesan cheese, garlic powder, melted butter, and a cookie sheet.
Provided by Lisa
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and generously spray with cooking spray.
- Mix Parmesan cheese, bread crumbs, garlic powder, onion powder, black pepper, and salt in a bowl.
- Dip chicken wings in melted butter; press into bread crumb mixture until well-coated. Arrange wings on prepared baking dish.
- Bake in preheated oven until golden brown, about 20 minutes. Flip chicken wings and continue baking until evenly browned and no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 4.3 g, Cholesterol 39.6 mg, Fat 11.6 g, Fiber 0.3 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 222.7 mg, Sugar 0.4 g
Important Baking Hacks
1. Panko Coating: For a crispier breading, use an equal part mixture of panko breadcrumbs and grated Parmesan, giving the crust an extra golden layer.
2. Buttermilk Brine: To ensure juicy and flavorful meat, marinate the chicken in buttermilk for at least 30 minutes, allowing the tang to enhance the chicken's natural taste.
3. Double Breaded: Achieve a sturdy breading by first tossing the chicken in seasoned egg, then back into the breading mixture, creating a thicker and more cohesive crispy layer.
4. Fridge Chill: Rest the breaded chicken strips in the refrigerator for 15 minutes before cooking, allowing the crust to adhere and the interior to stay juicy.
5. Precise Baking: Bake the chicken at an initial higher temperature for 5 minutes to encourage a crispy golden shell, then lower the heat to promote thorough internal cooking without charring.
6. Sauce it Up: Prepare a creamy jalapeño ranch or your favorite dipping sauces for an extra layer of complementary flavors.
Conclusion: A Feast of Crispy Delight
These crispy chicken strips, ensnared in a crunchy panko breading, are poised to captivate taste buds with fiery and tangy notes. Make your own dipping sauces to adapt to your taste, creating a symphony of flavors in every delectable morsel. This meal, crafted with carefully selected ingredients and precise cooking techniques, guarantees a culinary experience that will garner accolades at any table.
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