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Friday, January 30, 2015

Popcorn-crusted Chicken Wings

Popcorn-crusted Chicken Wings
It's Friday, and that means we're more than halfway down the #wingweek homestretch. I'm a little bit bummed out that I didn't unearth the grill from the garage and share some grilled and/or some smoked chicken wings with you this week, but that just gives me a goal for #wingweek part deux!

Today's wings aren't from the grill, they're another baked variety, but what makes them fun and a bit unique is the fact that they are breaded! Now, I've never breaded my wings before today. Well, wait a minute—I have breaded wings, but only when I've cut up a whole chicken and breaded that. So, it was "whole" wings. That doesn't count. But it's the same difference. A lightly seasoned flour coating, then into the beaten eggs, then shaken up in a bag full of ground-up cheesy popcorn mixed with chipotle chile powder.

We dipped these in chipotle ranch, but you could definitely use regular ranch, as well. Though they have chipotle in the breading, they're not spicy. Just be sure to season your flour well, so that your wings have flavor!

So tell me, have you ever breaded your "broken down" wings before? What were they breaded in? And maybe the most important question of all: are you sick of wings yet?!

Popcorn-crusted Chicken Wings
Chicken wings crusted chipotle-seasoned white popcorn crumbs.
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Popcorn-crusted Chicken Wings
by Heather Schmitt-Gonzalez
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake roast appetizer entree dairy-free nut-free soy-free sugar-free Super Bowl game day tailgating American

Ingredients (serves 4-6)
  • 3 pounds chicken wings, broken down or drumettes
  • 8 cups (~6 ounces) white cheddar popcorn
  • 2 teaspoons chipotle chile powder
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 3 eggs, beaten
to serve:
  • ranch or chipotle ranch dressing
Preheat oven to 425° F. Line two baking sheets with foil, and spray with nonstick spray.

Combine popcorn and chipotle powder in a food processor and pulse until very fine. Transfer to a gallon-sized baggie.

Place the seasoned flour in a pie plate. Place the beaten eggs in a separate pie plate.

Dredge the wings in the flour, shaking to remove excess. Dip in the beaten egg. Transfer to the baggie filled with seasoned popcorn and shake to coat. Line them up on the prepared baking sheets, leaving space in between each one.

Slide trays into preheated oven and bake until cooked through, ~45 minutes.

Serve with ranch dressing for dipping, if you wish.

-adapted from "50 Wings" insert of Food Network Magazine, Jan/Feb 2013
Popcorn-crusted Chicken Wings

All Wings, All Week for #wingweek at
When January rolls around, and season-ending football parties abound, I start craving chicken wings. Around here, it's come to be known as "my yearly craving" (though I'll happily eat them anytime of the year). What better way to satisfy my craving than to enjoy a week-long festival of ALL THINGS CHICKEN WINGS!  Join me this week as I share a simple tutorial on how to break down whole chicken wings, introduce different cooking methods, and of course share new recipes so you can put those skills to use. I even have a few friends dropping by with their own chicken wing guest posts! This, my friends, is the start of a yearly tradition—welcome to #wingweek!

Follow Heather Schmitt-Gonzalez's board WINGS! All wings, all the time. on Pinterest.