Recipe: Breaded Chicken Wings (oven or microwave, Pillsbury, 1980's)

BREADED CHICKEN WINGS
(Coat'N Bake Chicken Wings)

"A blender or food processor may be used to produce the fine bread crumbs and coating."

2/3 cup fine bread crumbs
1 teaspoon onion powder
1 teaspoon basil,crushed
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 tablespoon water
1 egg
2 lbs. chicken wings, tips removed

Heat oven to 425 degrees F. Lightly grease 15x10-inch jelly roll pan.

In shallow pan, combine bread crumbs, onion powder, basil, garlic salt and paprika. Set aside. In another pan, combine 1 tablespoon water and egg; beat well.

Dip each wing in beaten egg; roll in bread crumb mixture to coat. Place in prepared pan.

Bake 15 minutes; turn, bake 15 to 18 minutes or until chicken is tender and
solden brown.

MICROWAVE DIRECTIONS:
Prepare chicken wings as directed above (do not bake). Arrange in 12x8-inch (2-quart) microwave-safe dish; cover with waxed paper. Microwave on HIGH for 10 to 13 minutes or until meat is no longer pink, rearranging chicken wings onc halfway through cooking.

Makes 4 servings
From: Recipelink.com
Source: Recipe Booklet - Great Fast Meals, Pillsbury Classic Cookbook #74, 1987