Baked Chicken Hot Wings with Panko per wing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 3/4 pounds chicken wing with tips removed and halved at joint6 tablespoons Chipotle Tabasco sauce1 tablespoon onion powder1 tablespoon garlic powder1 tablespoon cayenne pepper1 tablespoon black pepper1/3 cup Panko Bread Crumbs
1. Preheat oven to 375°F. Combine
2. Combine Tabasco and seasonings in a ziplock bag and mix well. Add the chicken pieces to the bag and toss to coat. Seal well and refrigerate overnight or at least 6 hours.
3. Place Panko in a ziplock bag. Add the chicken pieces, seal the bag and shake it to evenly coat the pieces with the crumbs.
4. Line a cookie sheet with parchment paper then nonstick spray. Place the chicken pieces on the sheet pan. Bake 30 minutes.
5. Flip the chicken pieces, return to the oven reduce the heat to 350°F. Bake for an additional 15 minutes or until fully cooked.
6. Serve with additional hot sauce, if desired, or bleu cheese dressing. (Nutrition info not included!) Don't forget the celery!
Number of Servings: 14
Recipe submitted by SparkPeople user CHUCKLES0719.
2. Combine Tabasco and seasonings in a ziplock bag and mix well. Add the chicken pieces to the bag and toss to coat. Seal well and refrigerate overnight or at least 6 hours.
3. Place Panko in a ziplock bag. Add the chicken pieces, seal the bag and shake it to evenly coat the pieces with the crumbs.
4. Line a cookie sheet with parchment paper then nonstick spray. Place the chicken pieces on the sheet pan. Bake 30 minutes.
5. Flip the chicken pieces, return to the oven reduce the heat to 350°F. Bake for an additional 15 minutes or until fully cooked.
6. Serve with additional hot sauce, if desired, or bleu cheese dressing. (Nutrition info not included!) Don't forget the celery!
Number of Servings: 14
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 138.7
- Total Fat: 9.2 g
- Cholesterol: 54.0 mg
- Sodium: 155.4 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.3 g
- Protein: 9.2 g
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