These baked wings are juicy on the inside and crispy on the outside — all without deep frying! They’re a healthier, homemade version of KFC-style wings, with a nutty crunch from roasted almonds and a smoky, savory coating.
Ingredients:
- Chicken wings – 2.2 lbs (about 1 kg)
- Breadcrumbs – 6 tablespoons
- Roasted almonds – 1.5 oz (about ⅓ cup or 40 g)
- All-purpose flour – ¾ cup (100 g)
- Chicken seasoning – 2 teaspoons
- Smoked paprika – 1 teaspoon
- Vegetable oil – 2 tablespoons
- Salt – 2 teaspoons
- Eggs – 1 large
Step 1. Prepare the wings
Mix well, cover, and let marinate in the refrigerator for 1 to 1½ hours.
Trim any excess fat from the wings.
Cut each wing into three parts: drumette, flat, and tip.
You’ll only need the drumettes and flats for this recipe.
You can save the tips for making broth or discard them.
Place the wings in a large bowl. Add 1 teaspoon salt, 1 teaspoon chicken seasoning, and 2 tablespoons vegetable oil.
Step 3. Bread the wings
Place the coated wings on a greased wire rack set over a baking sheet (this helps air circulate for crispiness).
Remove wings from the fridge.
Dredge each piece first in flour, then dip it in egg, and finally coat it with the breadcrumb–almond mixture.
Step 4. Bake
For extra crunch, you can turn them halfway through baking.
Preheat the oven to 400°F (200°C).
Bake the wings for 25–30 minutes, or until they’re golden brown and crisp.
Serving
Serve the baked almond-crusted wings hot, with your favorite dipping sauce — ranch, garlic aioli, or smoky BBQ sauce go especially well.
Another delicious chicken dish: Homemade Shawarma with Chicken