The secret to these gloriously crunchy baked chicken wings? Corn flakes. Or more precisely: corn flakes, grated Parmesan and freshly chopped parsley.
What You Need
Original recipe yields 15 servings
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 egg s
3 cups corn flakes, coarsely crushed
1/2 cup KRAFT Grated Parmesan Cheese
2-1/2 lb. chicken wings, split at joints, tips removed
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.