x
Nancy and I are big Chicken Wing fans. They’re easy to fix, they are healthy when oven baked and if there are leftovers, they go quickly for the next day’s lunch. The only problem with wings is they are relatively expensive. Pound for pound, they’re more expensive than any part of the chicken.
Not long ago, Food Lion had a sale on Chicken Wings. They had a large bag of whole wings for $10. There were about 25 wings in the bag. I bought them, broke them down into about 8 wings per package and froze them in Food Saver bags.
A couple nights ago, I defrosted a bag. I really wanted to fry the wings – you can’t beat Fried Chicken. But I didn’t want the mess or the calories, so I decided to let the oven and Mr. Corn Flakes do the honors. I bought a large box of off-brand Corn Flakes for $2.79. Kellog’s Corn Flakes cost over twice that much, and I wanted the cereal for breading, not for breakfast.
I poured about half the box into a large Food Saver bag and pounded the contents into Panko-sized bits. That was the hard part. I then cut each wing into two sections, dried them with a paper towel, dipped them in an egg/milk wash, seasoned them with garlic powder and salt and pepper, rolled them in a bowl of crushed corn flakes with an added tablespoon of baking powder (for extra crunchiness).
I put the breaded wings on a wire tack in a 385 oven for 30 minutes, flipped the wings and cooked another 25 minutes, until they were golden brown. The Corn Flakes batter gave them a rich, just-fried taste and they were delicious. Super crunchy on the outside and juicy on the inside, like great fried chicken without the frying
As Tony the Tiger says about Frosted Flakes, “They’re Grrreaat!”
Super Crispy Oven Wings
10 or 12 chicken wing parts (for 2)
1 C crushed Corn Flakes
1 beaten egg
1/3 C milk
1 T baking powder
1 t garlic powder
S & P to taste
