breaded chicken wings recipe
The Best breaded chicken wings recipe
Oh, you’re talking about breaded chicken wings? Well, let me tell you—nothing beats the crispy, golden crunch of these after a long day of cooking for my family. My kids would beg for seconds, and honestly, I’d let them have them. They’re the kind of dish that feels indulgent but somehow still feels like a home-cooked meal. I love how they’re easy to make ahead and reheat, so I can whip them up in a hurry when the kids are starving after school or when we’re hosting a game night and want something quick but still special. Plus, they’re versatile—spicy, sweet, or just plain classic—and they’re always a hit no matter what seasoning I use.
I also appreciate how they can be a healthier option if you adjust the ingredients. Skip the extra butter and use less oil when frying, or bake them instead of deep-frying, and they’re still just as delicious. My husband swears by them for lunch sometimes, and my kids will eat a whole tray if I let them. They’re perfect for a casual family dinner, a picnic, or even a party where you don’t want to overcomplicate things. And the best part? They’re always a crowd-pleaser, whether it’s for a Sunday meal or just because the kids are craving something crunchy and savory. It’s one of those recipes that feels like a little treat without being too much effort.
Crispy Breaded Chicken Wings
A delicious and crispy baked chicken wing recipe with a savory breading and tangy tomato sauce. Perfect for game day or a casual meal!
🥘Ingredients
- 6 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup buttermilk
- 2 cups tomato sauce
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp onion powder
- 1 tsp dried thyme
- 12 bone-in, skin-on chicken wings
- 1 tbsp olive oil
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a large bowl, combine flour, salt, black pepper, garlic powder, and paprika. Set aside.
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3 In a separate bowl, mix buttermilk with honey and Worcestershire sauce.
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4 Separately, mix tomato sauce, chicken broth, onion powder, and thyme in a small bowl.
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5 Dip each wing in buttermilk, then coat thoroughly in the flour mixture, pressing lightly to adhere. Place wings on the prepared baking sheet.
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6 Bake for 20 minutes, then flip the wings and drizzle with sauce. Return to the oven and bake for another 10-15 minutes until golden and crispy.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Kitchen shears
- Measuring cups and spoons
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Breaded Chicken Wings Works
This breaded chicken wing recipe is a crowd-pleaser for any gathering because it’s simple enough to make ahead of time while still feeling special when served. Whether it’s a casual game night or a bigger family meal, the crispy coating and savory flavor make it a reliable choice that won’t disappoint. Plus, it’s easy to scale up or adjust seasonings to fit whatever crowd you’re feeding.
❓ Frequently Asked Questions About Crispy Breaded Chicken Wings
What is the best way to ensure the breading sticks to the chicken wings?
To ensure the breading sticks well, pat the wings very dry with paper towels before breading. Use a light hand when coating—too much pressure can cause the breading to slide off. For extra adhesion, lightly brush the wings with a beaten egg or milk before adding the breading mixture. Also, ensure your breading mix is well-mixed and contains enough flour or cornstarch for grip.
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Can I use store-bought breading mixes, or should I make my own?
You can use store-bought breading mixes, but homemade versions often taste fresher and have better texture. If using store-bought, choose one with a good mix of flour, cornstarch, and spices. For homemade, combine 1 cup all-purpose flour, ½ cup cornstarch, 1 tbsp baking powder, salt, garlic powder, paprika, and a pinch of cayenne (adjust to taste). Whisk well before coating the wings.
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How do I get crispy wings without making them greasy?
For crispy but not greasy wings, preheat your oven or air fryer to 425°F (220°C) or higher. Use parchment paper or aluminum foil to line the baking tray to prevent sticking, then flip halfway through cooking. Avoid overcrowding the pan—cook in batches if needed. For air fryer wings, shake the basket every 3-4 minutes to ensure even crispiness. Drain excess oil by placing wings on a wire rack before serving.
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What’s the secret to achieving that perfect golden-brown color?
The golden-brown color comes from high heat and proper timing. Use a spray bottle with oil (like vegetable or canola) to lightly mist the wings before baking to help them brown evenly. Avoid overcrowding the pan, and flip the wings halfway through cooking. If using an air fryer, increase the temperature slightly (450°F/230°C) for a quicker, darker crust. For extra shine, brush with melted butter or oil after baking.
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Can I freeze breaded chicken wings before or after breading?
You can freeze uncooked breaded wings (before baking) for up to 3 months. Place them on a tray lined with parchment paper first to prevent sticking, then transfer to a freezer bag once frozen. To cook from frozen, bake at 425°F (220°C) for 15-20 minutes, flipping halfway. If breading is already applied, freeze the wings uncooked—coat them with a thin layer of oil before freezing to prevent ice crystals from breaking the breading. Thaw in the fridge overnight before reheating.
