These wings are oven-fried with a spicy honey glaze after being covered in cornflake crumbs. In addition to being spicy, crispy, and addictive, they are healthier because they are not fried. BUY MANY NAPKINS (AND POSSIBLY A BIB) AND ENJOY!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs |
| Servings: | 5 |
| Yield: | 40 pieces |
Ingredients
- 2 cups buttermilk
- 2 tablespoons hot pepper sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 20 chicken wings, separated at joints, tips discarded
- 3 cups cornflakes cereal, crushed
- ½ cup all-purpose flour
- ½ cup cornmeal
- salt and black pepper to taste
- 1 cup honey
- 1 tablespoon crushed red pepper flakes
Instructions
- Whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder in a bowl; pour into a resealable plastic bag. Add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
- Preheat an oven to 400 degrees F (200 degrees C). Grease two baking sheets with nonstick cooking spray.
- Combine the crushed cornflakes, flour, cornmeal, and salt and pepper to taste in a bowl. Remove the chicken wings from the marinade, and squeeze off excess. Discard the remaining marinade. Press the wings into the cornflake mixture and place onto the prepared baking sheets. Spray the top of the wings with nonstick cooking spray.
- Bake in the preheated oven until the meat is no longer pink and is pulled easily from the bone, 30 to 40 minutes. While the chicken is cooking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins. Keep warm until the wings are ready. Once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. Toss until evenly coated. Now you will have a big pile of hot, crunchy, spicy, sticky wings.
- The nutrition data for this recipe includes the full amount of the breading and marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 680 kcal |
| Carbohydrate | 98 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 6 g |
| Sodium | 949 mg |
| Sugars | 63 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome, my grown children loved. Happy faces here in Pennsylvania! Thank you, The Brink’s
Teenagers LOVE this! Always a superb combo to use honey and red pepper flakes with chicken. Perfect blend of sweet, spicy, and crunchy. And not hard at all!
The wings themselves are pretty good. I used panko breadcrumbs and all purpose flour instead of the cornmeal. They came out nice and crispy on top but slightly soggy on the bottom. Would reccomend using a wire rack to bake these. The honey sauce was not that good. It’s certainly overpoweredthe t
OMG!!! I made these tonight for my husband and I. I generally do not eat wings but I couldn’t stop eating these! I followed the recipe exactly with the exception of the amount of crushed pepper for which I used only a dash because I was afraid they would be too spicy. A bit more next time will do. I will also reduce the amount of honey to 3/4 cup next time as there was a lot of it left in the bottom of the bowl. Use non stick foil with a light coating of cooking spray so the clean up is easy. AMAZINGINGLY Delicious…….
UH-MAY-ZING. These are just stupidly delicious. The first time I made them I used wings, and it was bliss. The second time I used skinless chicken breast, and those came out too dry (still yummy but difficult to chew). HOWEVER I’m going to try that again, but will drizzle them with butter before baking, which will replace the fat that would have come from the skin on the wings. I am literally drooling while typing this by the way.
GOOD! I didn’t have pepper flakes but chicken was very good without it.
This is the second time I’ve made these, and my husband loved them both times. For some reason, I forgot to review these the first time, so now I can’t remember how crunchy they were. The second time around, I couldn’t get them that crunchy, but my DH still really enjoyed them. Is there a trick to getting them crunchy??? I marinated them overnight, and took off the extra marinade. Also, I couldn’t get a lot of the corn flakes to stick either. I’ll have to try refrigerating them as per the other review’s recommendation. Either way, they’re still tasty and great as an appetizer.
If you love crunchy wings that are perfectly cooked and still moist inside than look no further…you could swear they were fried except that they are no greasy, which is a good thing. We followed the recipe up until the honey coating which we did a hot mango chutney instead and they were fantastic. You could put any sauce you like and they’d be great but I will try them with the honey sauce sometime.
These were great, particularly for oven baked wings! I marinated the wings for just about 8 hours before dipping and baking. I, personally, didn’t care for the honey sauce, but that’s due to personal preference, no fault in the recipe. If you dig honey, you’ll love it! If you’re not a honey fan, like us, use the wing base and coat w/YOUR favorite sauce (which is what we’ll do next time). THANKS for a super CRUNCHY oven wing, Boomdog02!
made these tonight- I marinated over night and for whatever reason the coating didnt stick evenly. Also I baked for closer to an hr. – 40 mins was not long enough. I put them into a large bowl, drizzled the honey over and that was good. I just didnt find enough breading stuck, maybe the corn flakes weren’t finely ground enough?
Never tried wings with cornflakes and I am a WING PRO…especially when you bake them!! I am preparing these this evening…will post later the results!!! No sous-chef required….
My breading was also very floury and dry after baking. The chicken also dried out (to be fair- I used white meat). The honey sauce was overwhelming, the spice didn’t balance the sweet- even after adding extra. The marinade smelled AMAZING, and I may use this portion of the recipe again in another form.
I used blsl chicken breast sliced in smaller pieces and they turned out great! Marinated for a full 24 hours. When assembling I realized I had no cornmeal so I had to skip it but they still turned out crispy. Used more than a tablespoon of the red pepper flakes. Crunchy and spicy. Love it!
My family loved this recipe. I used chicken breasts instead of wings. My son went back for seconds. Thank you for a wonderful recipe.
Can’t really rate it because I haven’t tried it yet, but I’ll give it 4 for now just because it sounds awesome. A piece of advice for the breading that falls off – after coating the wings in the cornflake mixture, stick it in the fridge for an hour, or the freezer for 30 minutes before baking them. The cold will make the breading actually “stick” to the chicken. I can’t wait to try this recipe, I absolutely LOVE honeyed wings.
I thought this might be too spicy for my family so I omitted the hot sauce and added more red pepper flakes. This was delicious!!! The next time I make this I will add the hot sauce (just halve it for us) because I could see it was lacking some kick when I omitted the hot sauce. We couldn’t get enough, thanks for a great recipe!
I read the reviews, got short on time, and ended up eating these without the honey sauce on them. I wish I hadn’t. They were crunchy, alright, but the breading was pretty dry…like it looked like it was dipped in flour even after baking. The marinade made the chicken really good, though, so I’ll try it again with the honey.
I made these last night for the Super Bowl. Not sure that I’ve had sweet wings better than these. I marinated the wings for a little over 12 hours. Be sure to crush the flakes well and really press the wings into the mixture. I ran out of honey during the first batch, so I melted butter and a lot of brown sugar in a saucepan, and added some rum and pepper flakes to the mixture. It’s the breading that makes the recipe, so if you’re thinking of a different flavor go for it, but DON’T skip the marinade step!
SUPERB!! I made these last night and my husband and I could not stop eating them! They’re also pretty easy to make, and you can practically just suck the meat from the bone with these due to the fabulous marinade. Will absolutely make again and again — thank you for the wonderful recipe!
These were pretty good, I used blsl chicken breasts in stead and cut them in to “fingers” I cut down on the red pepper ( using a half cup honey and a tsp of red pepper) and it was perfect for us!
These were a flop for me. The breading came off some of the wings & they weren’t very crunchy. Maybe it would better to use blsl chicken breasts cut into strips, idk. I tried to salvage them by throwing a couple in the deep fryer but that caused all of the breading to fall off. The naked wings were really good tho(thumbs up on the marinade!!). I did 1/2 w/the honey & red pepper flakes no one really cared for it, saying it was too much honey. I thought they were HOT! No one else did:)