The fact that it has taken me this long to post a chicken wing recipe is crazy, because if you know me personally, then you know that I LOVE chicken wings; they are truly my favourite food.
- When I’m unsure what to eat. Chicken wings.
- When I’m hungover. Chicken wings.
- No matter the question, if the answer can be wings, with me it probably is!
Breaded wings can go either way, if the breading is too thick it overpowers the chicken; if the breading isn’t crisp, it completely ruins the chicken wing experience. That said, when a breaded chicken wing is crispy and perfectly seasoned, chicken wing magic is achieved.
Generally with anything breaded, a breading station is required to ensure the breading sticks, but with this chicken wing recipe we are doing things a bit differently, which means less works and less clean up for you!
Easy AND Crispy Chicken Wing 101
- For this recipe to work you MUST use Panko bread crumbs. I have done the hard work of testing all different kinds of breadcrumbs and panko is the ONLY way. I seasoned the panko with onion flakes (much like these meatballs), fresh thyme leaves and salt.
- Bake your wings on a rack. The rack will ensure that both sides of the wings are crispy. Baking your wings directly on the baking sheets makes for one crispy side and one soggy side; and nobody likes a soggy bottom. And while you’re at it, line your baking sheet with parchment paper, it will make clean up a breeze.
- HOT OVEN. Caps for a reason, and the reason being that the hot oven makes all the difference between crispy chicken wings and not crispy wings. 425F might seem like a high baking temperature but this ensures that the skin gets effortlessly crispy.
- Season the chicken wing sauce/breading glue AND the breadcrumbs; because there is nothing worse than something looking absolutely delicious but tasting meh. In this recipe I used miso and hot sauce, but you could easily use honey mustard, bbq sauce or even a creamy base; whatever you use, make sure it is well seasoned.
Without further ado, Miso and Thyme Crispy Baked Chicken Wings…
- 1 lb fresh chicken wings
- 1 tbsp white miso
- 1 tsp hot sauce
- 1 tsp salt
- 1/2 tsp oil
- 2 cup panko breadcrumbs
- 2 tbsp fresh thyme leaves
- 1 tsp onion flakes
- 1 tsp salt
Preheat oven to 425F and line a baking sheet with parchment paper, followed by a baking rack.
In a bowl whisk together the oil, miso, hot sauce and oil. In another bowl combine the breadcrumbs, onion flakes, thyme leaves, and salt.
Add the chicken wings to the miso mixture and toss to complete combine. TBH using your hands in this instance is the best tool to get the wings all good and coated.
Add the breadcrumb mixture to a ziploc bag, and working in batched of 2 wings, toss to completely coat the wing and place on the baking rack.
Bake the wings for 24-30minutes.
Disclosure: There are some affiliate links in this post, but when it comes to cooking, I won’t put anything on this page that I haven’t verified and/or personally used.
xoxoBianca