Best Panko Chipotle Chicken Wings Recipes

CHIPOTLE CHICKEN WINGS

Steps:

• Preheat oven to 400º F (200º C). Line a baking sheet with foil. Place a wired rack on top and spray it with oil.
• Pat dry the chicken wings with a paper towel.
• Place cumin, salt, paprika, black pepper, and baking powder in a gallon-sized bag. Shake the bag to combine. Add chicken and shake again to coat it evenly with the seasoning.
• Place seasoned chicken over the wired rack and spray with oil.
• Bake for 35 -40 minutes, turning once, or until cooked through and golden brown and crispy.
• In the meantime, make the chipotle sauce: Place a medium saucepan, over medium heat, add the Coca-Cola, chipotle, onion, garlic, brown sugar, and soy sauce; mix to combine. Bring to a boil; reduce heat to low and simmer until reduced by half, about 15 minutes. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Set aside.
• When the chicken is cooked. Baste both sides of the chicken generously with the wing sauce and bake for 10 -15 minutes.
• Garnish with cilantro, if using, and lime wedges. Serve hot.

PANKO CHIPOTLE CHICKEN WINGS

Steps:

• 1. Wash chicken, pat dry, dip chicken in the egg wash and then the breadcrumbs, place on serving plate. Chill for about half an hour. Note: Don't dump all the breadcrumbs out, just a cup at a time and as they get moist replenish.
• 2. Place chicken in a baking pan lined with foil, place metal rack on top,place wings on the rack and spray the chicken with Pam Cooking spray. Bake at 375° for 45 to 50 minutes or until chicken pricked with fork runs clear or a meat thermometer registers 165°
• 3. Serve with a side of Franks Wing Sauce and Ranch Salad Dressing, and celery sticks. Yum.
• 4. Note: Instead of using chicken wings with the bones, try using boneless chicken thighs instead. They really go well with this recipe. My husband just loves them and now I make this recipe using them instead.

PANKO CRUSTED OVEN BAKED CHICKEN WINGS

Steps:

• Heat the oven to 425.
• Pour the flour into a shallow bowl or dish and season with salt.
• Beat the eggs until foamy in a medium sized bowl.
• Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement.
• Take the wings, rinse and dry well with paper towel.
• One by one, Dredge in the flour, then dip in the egg. Shake off excess.
• Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess.
• Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes.
• When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still.
• While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well.
• First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!

RANCH-CHIPOTLE CHICKEN WINGS

Steps:

• Combine the onion powder, garlic powder, dried dill, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Put the wings in a large bowl and toss with 1 1/2 cups buttermilk, the onion slices and 1 teaspoon of the spice mix; cover and refrigerate 2 hours. Drain well, discarding the onion.
• Preheat the oven to 425 degrees F. Brush a rimmed baking sheet with vegetable oil. Toss the wings with all but 1 teaspoon of the remaining spice mix and spread on the baking sheet. Roast until browned and crisp, about 45 minutes.
• Meanwhile, make the ranch-chipotle sauce: Combine the mayonnaise, the remaining 2 tablespoons buttermilk, the vinegar, sugar, hot sauce and chives in a bowl. Add the reserved 1 teaspoon spice mix and season with salt. Cover and refrigerate until ready to serve.
• Transfer the wings to a platter and serve with the sauce.

SLOW COOKER HONEY CHIPOTLE CHICKEN WINGS RECIPE - (4.4/5)

Steps:

• In slow cooker, whisk together all sauce ingredients except for water and corn starch. Spray the inside of a slow cooker with cooking spray. Add half of the sauce. Add chicken wings to slow cooker and toss to coat in the sauce. (**see directions below for homemade boneless wings). Cook on high for 3-4 hours or on low 6-7 hours. In a small bowl whisk together cold water and corn starch. Add to slow cooker and stir to combine. Cover and cook another 15-20 minutes until sauce is thickened. Serve wings with ranch dressing or other favorite dipping sauces. **For homemade boneless chicken wings: Whisk together eggs and water in a small bowl. Place bread crumbs in another bowl. Add chicken pieces and corn starch to a large bag. Seal the bag and shake to coat chicken pieces with corn starch. Remove chicken from bag, dip into egg mixture, then toss in bread crumbs to coat well. Add breaded chicken pieces to well greased slow cooker (without sauce). Cook on high 3-4 hours or on low 6-7 hours. When fully cooked, toss in sauce and then serve. (Waiting to toss the chicken in the sauce at the end will prevent the chicken breading from getting soggy. For even crispier chicken, bake at 450 for 5-10 minutes before tossing in the sauce)

OVEN BAKED PANKO BREADED HOT WINGS

Steps:

• 1. Spray a large shallow baking pan & rack with non stick cooking spray & set aside till needed. Preheat oven to 400 degrees F.
• 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