FEEDS: 2-4

WHAT YOU’LL NEED:

• ¼ C. breadcrumbs
• ¼ C. matzo meal
• ¼ C. cornmeal (yellow is best)
• 1 T. each onion powder, paprika, garlic powder, seasoned salt and dried basil
• 2 lbs. fresh chicken wings
• large zip style plastic bag

LET'S COOK

Pour the breadcrumbs, matzo meral, cornmeal and spices into the zip style bag. Shake it to combine the ingredients well. Trim the wing tips, or the first joint, from each one and discard them. Place the wings in a colander and rinse well. Shake to release excess moisture.

Then, place 2 or 3 wings in the bag, zip it closed and shake it well to cover the chicken. Put the coated wings on a wire rack placed on an oven-proof tray. Repeat the process till all are breaded.

Bake the wings in a preheated 425 degree oven for 15 minutes. Next, turn the oven down to 400 degree and roast another 30 minutes. Turn the wings half way through the 30 minute time period. Serve with lots of napkins and a bone basket.

MORE IDEAS:

A dipping sauce on the side is a great compliment. And a big thank you to my sister-in-law Fran Singer for the culinary inspiration with this recipe.