Panko Crusted Oven Baked Chicken Wings Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
• In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
• Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Steps:

• 1. Spray a large shallow baking pan & rack with non stick cooking spray & set aside till needed. Preheat oven to 400 degrees F.
• 2. Disjoint chicken wings by cutting between the joints with a sharp knife. There should be 3 pieces, discard the boney tip portion if desired. Repeat this step until all the wings are disjointed.
• 3. Place the wings in a large bowl.
• 4. These are some of the spices used for the seasoning.
• 5. This is the remaining spices. Combine them all together and pour into a large gallon zip lock bag.
• 6. Add the panko bread crumbs to the bag.
• 7. Then shake to mix the spices with the bread crumbs.
• 8. Place some of the seasoned bread crumb mixture in a shallow platter, then add a few of the wings at a time and coat on all sides. THE PURPOSE OF POURING THE MIXTURE FROM THE BAG, INSTEAD OF DIPPING INTO THE BAG, IS TO PREVENT CONTAMINATING THE ENTIRE BAG WITH RAW MEAT. THAT WAY IF THERE IS SOME LEFT YOU CAN STORE IN THE FREEZER FOR NEXT TIME YOU NEED SOME & IT IS ALREADY MADE UP.
• 9. Place on prepared baking rack. Repeat until all are done. Then spray wings lightly with cooking spray. I used butter flavored cooking spray. Place in preheated 400 degrees F. oven and bake for one hour or until juices run clear.
• 10. REMOVE FROM OVEN.
• 11. Prepare sauce by combining equal parts of butter and hot sauce in a small sauce pan, and heating over medium high heat. Heat until butter melts, then stir to blend together. Remove from heat.
• 12. Add 3 to 4 Pieces of chicken to the sauce pan and coat on all sides, then place chicken on a platter, and repeat till all of the chicken has been coated in the sauce. If additional sauce is needed heat equal parts of butter with the hot sauce.
• 13. Serve as is or with a dipping sauce. I made a Blue Cheese Dipping Sauce and will post the recipe for it soon as well as the link once it has been posted. Here is the link for the dipping sauce https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/blue-cheese-dipping-sauce-a-la-rose.html?p=1

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!

Steps:

• Preheat oven to 450°F with rack in middle.
• Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
• Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
• Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.