Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. low-fat buttermilk | ||
| 2 tsp. Hy-Vee garlic powder | ||
| 2 tsp. Hy-Vee ground mustard | ||
| 2 tsp. Hy-Vee cayenne pepper, or to taste | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. black pepper | ||
| 21 chicken wingettes | ||
| ½ c. Hy-Vee bread crumbs | ||
| ½ c. Hy-Vee panko bread crumbs | ||
| 1 c. shredded fresh Parmesan cheese | ||
| 2 tsp. crushed Hy-Vee dried thyme | ||
| 2 tsp. crushed Hy-Vee dried rosemary | ||
| 1 tsp. Hy-Vee garlic powder | ||
| 1 tsp. Hy-Vee black pepper | ||
| Hot sauce, Hy-Vee buffalo wing sauce, Hy-Vee barbecue sauce or Hy-Vee ranch dressing, for serving |
Directions
- Combine buttermilk, garlic powder, ground mustard, cayenne pepper, salt and black pepper in a gallon-size resealable plastic bag. Add wingettes, seal tightly and shake gently to combine. Place in a bowl. Refrigerate at least 2 hours to marinate. Remove wingettes from bag, letting excess buttermilk drip off and discard bag and marinade.
- Meanwhile, preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Set a wire cooling rack on top of prepared baking sheet and spray with non-stick cooking spray.
- Toss together bread crumbs, Parmesan, thyme, rosemary, garlic powder and black pepper in a pie plate. Thickly coat each wingette with bread crumb mixture. Pat coating to adhere. Place on rack on baking sheet.
- Bake 45 to 50 minutes, until wingettes are golden brown and crisp. Serve plain or with hot sauce, buffalo wing sauce, barbecue sauce or ranch dressing, if desired.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 65mg
- Sodium: 630mg
- Total Carbohydrates: 13g
- Protein: 21g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Health 2013.