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Appetizers

Crunchy Baked Chicken Wings

photo by:kraft
The secret to these gloriously crunchy baked chicken wings? Corn flakes. Or more precisely: corn flakes, grated Parmesan and freshly chopped parsley.
time
prep:
20 min
total:
1 hr
servings
total:
15 servings

What You Need

1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  GREY POUPON Dijon Mustard, divided
1/3
cup  finely chopped fresh parsley, divided
2
 eggs
3
cups  corn flakes, coarsely crushed
1/2
cup  KRAFT Grated Parmesan Cheese
2-1/2
lb.  chicken wings, split at joints, tips removed

Make It

HEAT oven to 400ºF.

MIX sour cream, 3 Tbsp. mustard and 2 Tbsp. parsley until blended. Refrigerate until ready to use.

LINE shallow pan with foil; spray with cooking spray. Whisk eggs and remaining mustard in shallow dish until blended. Combine cereal crumbs, cheese and remaining parsley in separate shallow dish. Dip wings, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each wing; place in prepared pan.

BAKE 40 min. or until done. Serve with sour cream mixture.

Kraft Kitchens Tips

How to Easily Coat the Wings
Whisk eggs and remaining mustard in shallow dish as directed. Place the corn flakes, cheese and remaining parsley in resealable plastic bag. Squeeze bag until cereal is crushed and evenly mixed with the cheese and parsley. Dip wings, 1 at a time, in egg mixture, then add to crumb mixture in bag; close bag, then shake to evenly coat wings with crumb mixture.
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