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oven baked panko breaded hot wings

(4 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I had planned to make these for the Super Bowl, but my husband suggested I use the left over Pork Roast instead, and I created BBQ Pork Roast W/ Bacon & Onions instead. I had gotten these at a discount & had them in the freezer, and thought they would make a nice Appetizer. Since you dip them in a butter sauce, I decided to bake them instead and at least save some calories over frying. These turned out crispy, very tasty, and so flavorful. I made a Blue Cheese Dipping Sauce from my Self Published Cookbook to serve with them, they were so tasty & delicious. Give them a try. Enjoy

(4 ratings)
yield serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For oven baked panko breaded hot wings

  • 6 lb
    chicken wings, disjointed & tip discarded if desired
  • 2 Tbsp
    steak seasoning
  • 2 Tbsp
    granulated garlic
  • 1 Tbsp
    black pepper
  • 1 1/2 Tbsp
    granulated onion powder
  • 2 Tbsp
    paprika
  • 1 tsp
    cayenne pepper or ground red pepper
  • 4 c
    panko bread crumbs
  • WING SAUCE
  • 1 stick
    butter
  • 1/2 c
    hot sauce ( your favorite brand)

How To Make oven baked panko breaded hot wings

  • 1
    Spray a large shallow baking pan & rack with non stick cooking spray & set aside till needed. Preheat oven to 400 degrees F.
  • Steps to disjoint a chicken wing.
    2
    Disjoint chicken wings by cutting between the joints with a sharp knife. There should be 3 pieces, discard the boney tip portion if desired. Repeat this step until all the wings are disjointed.
  • 3
    Place the wings in a large bowl.
  • 4
    These are some of the spices used for the seasoning.
  • 5
    This is the remaining spices. Combine them all together and pour into a large gallon zip lock bag.
  • 6
    Add the panko bread crumbs to the bag.
  • 7
    Then shake to mix the spices with the bread crumbs.
  • 8
    Place some of the seasoned bread crumb mixture in a shallow platter, then add a few of the wings at a time and coat on all sides. THE PURPOSE OF POURING THE MIXTURE FROM THE BAG, INSTEAD OF DIPPING INTO THE BAG, IS TO PREVENT CONTAMINATING THE ENTIRE BAG WITH RAW MEAT. THAT WAY IF THERE IS SOME LEFT YOU CAN STORE IN THE FREEZER FOR NEXT TIME YOU NEED SOME & IT IS ALREADY MADE UP.
  • 9
    Place on prepared baking rack. Repeat until all are done. Then spray wings lightly with cooking spray. I used butter flavored cooking spray. Place in preheated 400 degrees F. oven and bake for one hour or until juices run clear.
  • 10
    REMOVE FROM OVEN.
  • 11
    Prepare sauce by combining equal parts of butter and hot sauce in a small sauce pan, and heating over medium high heat. Heat until butter melts, then stir to blend together. Remove from heat.
  • 12
    Add 3 to 4 Pieces of chicken to the sauce pan and coat on all sides, then place chicken on a platter, and repeat till all of the chicken has been coated in the sauce. If additional sauce is needed heat equal parts of butter with the hot sauce.
  • 13
    Serve as is or with a dipping sauce. I made a Blue Cheese Dipping Sauce and will post the recipe for it soon as well as the link once it has been posted. Here is the link for the dipping sauce https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/blue-cheese-dipping-sauce-a-la-rose.html?p=1
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