Chicken Wings are a staple in our house. We eat them often because my Husband is a sports junkie and wings and the game go hand in hand. My favorite way to prepare chicken wings is Hooter's style Buffalo Hot Wings. They are unbelievable. But they're not exactly good for the ol' bod to eat on a regular basis and with amount of wings we consume I had to come up with a back up plan.
I'm not one for low fat alternatives, I just can't get on board. I would rather eat the real thing occasionally than cut the fat. Case in point-I've never met an oven "fried" chicken recipe I liked and don't even get me started on low fat sour cream or worse yet, NO fat sour cream but I did remember liking Shake 'n Bake when I tried it years ago. So I searched for a copycat shake and bake recipe and sure enough I found it at the same place I found my beloved Hooters wings, Robbie's Recipes. These wings almost rival my deep fried first choice. They are fantastic! Bless Robbie and her copycat recipes. On behalf of my arteries and waistline I thank you Robbie, you are my true hero.
Recipe adapted from Robbie's Recipes:
2/3 cup plain breadcrumbs
1 tablespoon all-purpose flour
1 1/4 teaspoon garlic salt
1/2 teaspoon granulated onion
1/4 teaspoon paprika
1/4 teaspoon ground mustard seed
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon granulated sugar
1 tablespoon vegetable oil
1 - 1 1/2 lbs. chicken pieces
Shake together first 8 ingredients in a large sealable plastic bag. Drizzle oil over dry mixture; seal bag and shake to mix. Shake chicken pieces, 1 - 2 piece at a time, in mixture. Place coated chicken on an ungreased baking sheet. Bake chicken in a 400 degree oven until juices run clear, about 20 minutes for boneless chicken and 45 minutes for bone-in chicken.