Oven-Baked Crunchy Chicken Wings Recipe
oven-baked crunchy chicken wings
serves 4-6
ingredients
Crunchy Chicken Wings- 3 lbs chicken wings, split, wing-tip removed
- 3/4 cup Greek yogurt, plain1 large egg
- 3/4 cup yellow cornmeal
- 3/4 cup flour
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1 cup apricot jam
- 1/4 cup cider vinegar
- 2 tbsp packed brown sugar
- 1 tsp Dijon mustard
- 1/4 tsp grated fresh ginger
- 1 cup crumbled blue cheese
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp white wine vinegar
- 1/2 tsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
directions
- Place wings in a glass 13x9-inch baking dish. In a medium bowl, whisk yogurt and egg. Pour over wings and marinate in refrigerator for at least 3 hours, up to 24 hours.
- For the wings, preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.3. In a large bowl, combine cornmeal, flour, salt, chili powder, cumin and pepper. Remove wings from marinade (discard used marinade) and working a few at a time, coat in cornmeal mixture. Place on prepared baking sheet.
- Bake 40-45 minutes, turning once halfway through baking.
- For the sweet dipping sauce, in a small saucepan, combine jam, vinegar, brown sugar, Dijon mustard and ginger. Heat over medium heat until sugar has dissolved and ingredients are combined. Cool before serving.
- For the blue cheese dipping sauce, in a medium bowl, use a fork to mash together blue cheese and buttermilk until it looks like cottage cheese. Add sour cream, mayonnaise, vinegar, sugar, salt and pepper, stirring well to combine.