Oven-Baked Chicken Wings

Published on 27 Jun 2014

Wings, if you don’t fry ‘em you bake ‘em, and since I don’t have a deep fryer, baking them is my go-to method. While this recipe is for baked wings, you can totally fry them too!

Now to get them as crunchy as fried wings, I add either semolina or cornmeal to the coating before they go in the oven.


Amount Ingredient Notes
~3 lbs chicken wings I tend to buy wings whole because the tips, which I like to use, are often discarded in pre-cut wings.
1 cup all-purpose flour
1 egg well-beaten
1/4 cup cornmeal
1 tablespoon salt


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