Ingredients
- 12 Sanderson Farms® Family Pack Chicken Wings, cut into third at the joints,
wing tips removed and saved for stock - 1/3 cup malt vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon onion powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon powdered sugar
- 1 teaspoon dry parsley flakes
Directions
- Place malt vinegar and olive oil in a large sealable plastic bag, add wings and toss to coat.
- Refrigerate for 1 hour, tossing wings occasionally.
- Preheat oven to 450°F.
- Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat rack with vegetable spray.
- Combine onion powder, salt, black pepper, powder sugar, and dry parsley flakes. Set aside.
- Place wings on rack and bake uncovered for 20 minutes.
- Turn chicken over and bake an additional 10 minutes. Chicken should reach an internal temperature of 190°F. Place chicken in bowl, add seasoning and toss to coat.
Nutrition Facts
| Calories | 500 |
| Fat | 36g |
| Saturated Fat | 10g |
| Sodium | 780mg |
| Carbohydrate | 2g |
| Sugars | 1g |
| Protein | 42g |
Ingredients
- 24 Sanderson Farms® Chicken Wingettes, wing drummettes and wing portions
- ½ cup grated Parmesan cheese
- ¼ cup plain bread crumbs
- 1½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Vegetable cooking spray
Directions
- Preheat oven to 425°F.
- Line a metal sheet pan with aluminum foil. Place a baking rack on top. Spray rack with vegetable spray.
- In a small mixing bowl, combine Parmesan cheese, bread crumbs, Italian seasoning, salt, and garlic powder.
- Dredge chicken in the Parmesan cheese mixture, pressing to adhere. Place on rack and cook for 20 minutes.
- Remove from oven. Turn wings over and return to oven to cook for an additional 20 minutes. Chicken should reach an internal temperature of 180°F or until the juices run clear.
Nutritional Facts
| Calories | 480 |
| Fat | 31g |
| Saturated Fat | 11g |
| Sodium | 600mg |
| Carbohydrate | 4g |
| Sugars | 0g |
| Protein | 46g |
Ingredients
- 12 Sanderson Farms® Whole Chicken Wings
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup light brown sugar
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
- Vegetable cooking spray
Directions
- Preheat oven to 425°F.
- Line a metal sheet pan with aluminum foil. Place a baking rack on top. Spray rack with vegetable spray. Set aside.
- Season wings with salt and black pepper.
- Place wings on rack and place pan in oven and cook for 35 minutes.
- In a small saucepan, combine pineapple juice, soy sauce, brown sugar, garlic powder and cornstarch. Bring to a boil and simmer for 3 minutes. Turn heat off and set aside.
- After the wings have cooked for 35 minutes, remove from oven and brush wings with sauce, coating both sides. Turn wings over and cook an additional 15 minutes, turning and brushing with additional sauce after 8 minutes.
- Chicken should reach an internal temperature of 180°F or until juices run clear.
Nutritional Facts
| Calories | 480 |
| Fat | 28g |
| Saturated Fat | 9g |
| Sodium | 1010mg |
| Carbohydrate | 13g |
| Sugars | 11g |
| Protein | 43g |