Baked Buffalo Wings - Natalie Anderson

Ingredients
1 bag -chicken legs and wings (with skin)
2 buffalo seasoning packets
1 cup -flour
Dash -garlic powder
4 eggs
2 cups - bread crumbs
(we used stuffing croutons and crunched them down)
1 cup - favorite buffalo sauce
　
Preparation (preheat oven to 400° )
1.Thaw and prep chicken. Use your kitchen shears to cut away excess fat and skin (beware of hair/feather remnants) Lay all prepared chicken out on paper towel (fold up several sheets) pat with towels till dry.
2. In a bowl (or Lg. ziplock bag) add 1.5 dry buffalo seasoning packets. Add chicken to coat with dry rub.
You could leave to marinate overnight… not necessary still tastes great if you skip the overnight.
3. In another lg. ziplock add your flour, buffalo packet(last half), salt, pepper and garlic (garlic/salt/pepper all to your taste). Mix and add in chicken. Coat with flour mix and remove.

Note - you can stop right here and bake your wings as prepared. They will have the look of traditional restaurant wings. (above)Or you can continue on for a crispier wing.

4. In a bowl whisk together your eggs. Prepare your bread crumbs in a separate bowl for dredging.
5. Dredge (dip) your floured chicken first in the egg, then in the breadcrumbs. Place on a cookie sheet covered in parchment paper. (makes 2 trays)
Be sure to cover them, but shake off excess of both egg and crumbs.
6. Bake for 45 minutes, rotate trays mid way. Also flip chicken.
Check and remove when meat is no longer pink.
7. Cover in your favorite buffalo sauce. I like Red Hot’s (they have different levels of heat) or Wingers Amazing. Serve with ranch dressing or blue cheese dressing, celery and carrot sticks.OR we will just have a big green salad with these babies and call it a meal - either way they will be a hit!
　
Variations
- you could change this recipe and use a garlic herb dry seasoning instead of buffalo and just make baked breaded chicken wings.
- you could try it with boneless tenders to make chicken fingers.
- you could use Panko (a Japanese breadcrumb) for a different texture

Note the picture above is pretty close to the final product (depending on your breadcrumbs) I couldn't get a picture, my family gobbled them up too fast - sorry