1.25cup all purpose flour(ok to sub with gluten free flour that is 1:1 measure to measure ratio)
1teaspoongarlic powder
1 teaspoononion powder
½teaspoonpaprika
½teaspoonblack pepper
½teaspoonchipotle seasoningoptional
½teaspoonsaltoptional
To Make BBQ Wings
¾cupSweet Baby Ray's BBQ Sauce
2tablespoonbutter
1tablespoonwater
To Make Buffalo Wings
2tablespoonbuttermelted
¾cupSweet Baby Ray's Wing Sauce
2tablespoonwater
Instructions
Preheat oven to 450F.
Line a cookie sheet with parchment paper. Spray with non-stick pan release spray.
Cut chicken breast into ½ inch cube pieces, discarding any excess fat that is on chicken. Set aside.
Combine the egg and milk. Mix well using a fork until combined. Set aside.
Combine the flour, garlic powder, onion power, paprika, black pepper, salt and chipotle powder. Set aside.
Prepare to assemble the chicken wings. Dip each piece of chicken breast in the egg mixture, remove and immediately dip in the flour mixture. Roll chicken in flour until it is evenly coated, place on the prepared cookie sheet.
Repeat the dipping process until all chicken has been coated with egg and flour mixture.
Place cookie sheet in the oven and bake for 10 minutes.
Once timer goes off, set oven to broil and cook for another 2 minutes. (No need to remove the chicken from the oven prior to broiling.
Remove from oven and prepare dipping sauce. Baked wings should reach a temperature of 165F with your meat thermometer.
To Make Buffalo Chicken Wings
Combine the Sweet Baby Ray's buffalo sauce, melted butter and water in a large mixing bowl.
Add chicken wings and toss until evenly coated. Serve immediately.
To Make the BBQ Wings
Combine the Sweet Baby Ray's BBQ Sauce, melted butter and water in a large mixing bowl.
Add chicken wings and toss until evenly coated. Serve immediately.