Chicken Wings - 2 Ways

Another fun finger-food appetizer idea for your shabbat lunch menus or for your holiday gatherings. And so so easy to make!

2 kinds for variety and to please everyone!

“Shake N Bake” style

• 10 wings, split in half (20 pieces total)

• 2 tbsp ketchup

• 1 tbsp dijon

• 1/4 cup mayo

• 1/2 tsp sriracha

• 1/2 lemon, juiced

• 1/2 tsp salt

• 1/2 tsp black pepper

• 3/4 cup panko

• 1/2 tsp each garlic powder, onion powder, sumac and paprika

• Non stick spray

1. Preheat oven to 400F. Line a baking sheet with parchment paper then place a rack over it. Spray deliberately with non stick cooking spray.
   

2. Prepare 2 large ziploc bags. In the first you will place ketchup, dijon, mayo, sriracha, lemon, salt and pepper. The second will have the panko and spices.
   

3. Toss your chicken wings in your wet bag and seal. Mix them around so that they all get coated in the marinade. Then transfer to dry ingredients and do the same.
   

4. Place each wing on the rack. Spray them very well with non stick.
   

5. Bake for 45 minutes.

Sticky Wings

• 10 wings, split in half (20 pieces total)

• Salt and pepper

• 1/4 cup honey

• 1/4 cup soy sauce

• 2 tbsp oil

• Non stick spray

1. Preheat oven to 400F. Line a baking sheet with parchment paper then place a rack over it. Spray deliberately with non stick cooking spray.
   

2. Place wings on rack. Sprinkle salt and black pepper on each wing. Spray them very well with non stick.
   

3. Bake for 45 minutes.
   

4. In a pan, heat honey, soy sauce and oil. When bubbles form, add wings. Lower the heat to a simmer and let the sauce get incorporated in the wings. Flip and mix around to stick the sauce to the wings.

Enjoy,

Guila