CRUNCHY BAKED CHICKEN WINGS

Crunchy Baked Chicken Wings image

The secret to these gloriously crunchy baked chicken wings? Corn flakes. Or more precisely: corn flakes, grated Parmesan and freshly chopped parsley.

Provided by My Food and Family

Categories Home

Time 1h

Yield 15 servings

Number Of Ingredients 7

Ingredients

1/2 cup sour cream
1/4 cup GREY POUPON Dijon Mustard, divided
1/3 cup finely chopped fresh parsley, divided
2 eggs
3 cups corn flakes, coarsely crushed
1/2 cup KRAFT Grated Parmesan Cheese
2-1/2 lb. chicken wings, split at joints, tips removed

Steps:

Heat oven to 400ºF.
Mix sour cream, 3 Tbsp. mustard and 2 Tbsp. parsley until blended. Refrigerate until ready to use.
Line shallow pan with foil; spray with cooking spray. Whisk eggs and remaining mustard in shallow dish until blended. Combine cereal crumbs, cheese and remaining parsley 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.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g