TOSSED & BAKED BREADED WINGS

Makes: about 2 1/2 dozen

■ 3/4 cup (180 ml) fine dry bread crumbs

■ 2 tbsp (30 ml) cornmeal

■ 1 tbsp (15 ml) cornstarch

■ 1/2 tbsp (7.5 ml) chili powder

■ 1/2 tbsp (7.5 ml) packed golden brown sugar

■ 1 tsp (5 ml) salt

■ 3/4 tsp (4 ml) freshly ground pepper

■ 1/2 tsp (2.5 ml) garlic powder

■ 1/2 tsp (2.5 ml) ground celery seeds

■ 1/2 tsp (2.5 ml) onion powder

■ 2 1/2 lb (1.13 kg) chicken wings and drumettes

Louisiana-style hot sauce, optional

1. Preheat oven to 425 F (220 C).

2. Pulse all ingredients except chicken wings and hot sauce in food processor until blended.

3. Transfer bread crumb mixture to a large heavy zip-top plastic bag. Add chicken to bag. Seal bag and shake to coat. Place wings on an ungreased baking sheet.

4. Bake, flipping wings halfway through, until cooked through, about 30-35 minutes. Serve with hot sauce if desired.