No matter how you dress your wings, deep-frying them twice is the secret to making delicious chicken wings. Since they retain their crunchy flavor when thrown in the dry rub seasoning listed below, I adore them. Wings baked in the oven have always baffled me; they are a guilty pleasure for a reason! Additionally, you can season the wings with typical buffalo-style hot sauce, BBQ, herb, or Asian soy sauce. Serve with blue cheese or ranch dressing and celery, if desired.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 35 mins |
| Servings: | 12 |
| Yield: | 1 bundt cake |
Ingredients
- ¼ cup poppy seeds
- 1 cup buttermilk
- 4 egg whites
- 1 cup butter
- 1 ¼ cups white sugar
- 4 egg yolks
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons baking powder
- 2 teaspoons vanilla extract
- ¾ cup miniature dark chocolate chips
- cinnamon sugar to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
- Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
- Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
- Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 427 mg |
| Sugars | 28 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very moist and delicious.
I made muffins with this recipe. It made 23 large muffins that were light and full of poppy seed (great recipe if you love poppy seeds). We didn’t have buttermilk on hand so I substituted fat free evaporated milk. Will make these again.
This is a very good cake!! Nice and moist.