BAKED CRISPY SPICY WINGS

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 5¼ HOURS

2 cups 2 tbsp

1½ tsp 1 tsp 1 tsp 1 kg

1 tbsp buttermilk cayenne pepper sauce (such as Frank’s RedHot Original) dry mustard garlic powder salt separated trimmed chicken wings (about 20) chopped fresh chives (optional)

Panko Coating

2 cups panko bread crumbs or

quinoa flakes

1 tsp cayenne pepper

½ tsp salt

In large bowl, whisk together buttermilk, cayenne pepper sauce, mustard, garlic powder and salt; add chicken, turning to coat. Cover and refrigerate for 4 hours.

Panko Coating Meanwhile, in bowl, stir together bread crumbs, cayenne pepper and salt. Set aside.

Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Working in batches, remove chicken from marinade, letting excess drip off; discard marinade. Divide Panko Coating between 2 bowls to prevent clumping. (If using quinoa for coating, do not divide mixture.) Add half of the chicken to 1 of the bowls of Panko Coating, tossing to generously coat. Repeat with remaining chicken and Panko Coating. Arrange on prepared pans.

Bake, turning chicken once and switching and rotating pans halfway through, until crisp and golden, 45 to 55 minutes. Remove from oven; let cool for 10 minutes before serving. Garnish with chives (if using).

PER SERVING about 369 cal, 28 g pro, 19 g total fat (6 g sat. fat), 22 g carb (1 g dietary fibre, 4 g sugar), 153 mg chol, 699 mg sodium, 327 mg potassium. % RDI: 6% calcium, 7% iron, 4% vit A, 2% vit C, 4% folate.