Crushed cornflakes make these chicken wings extra crispy. For even more deliciousness, serve them with our sour cream and honey mustard dipping sauce.
What You Need
Original recipe yields 10 servings
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. plus 4 tsp. GREY POUPON Country Dijon Mustard, divided
1/4 cup plus 2 Tbsp. finely chopped fresh basil, divided
2 egg s
1/2 tsp. dried Italian seasoning
1/2 tsp. onion powder
1/4 tsp. ground black pepper
3 cups corn flakes, coarsely crushed
1/2 cup KRAFT Shredded 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. basil until blended. Refrigerate until ready to use.
Cover rimmed baking sheet with cooking spray. Whisk eggs, seasonings and remaining mustard in shallow dish until blended. Combine cereal crumbs, cheese and remaining basil 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.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
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.