Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes, tips removed
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper

For the Cheddar Jalapeño Coating:

  • 1 cup (100g) crushed cornflakes
  • 1/2 cup (50g) panko breadcrumbs
  • 1/2 cup (60g) finely grated sharp cheddar cheese
  • 2 tbsp finely chopped pickled jalapeños (drained)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust for heat preference)
  • 1/4 tsp salt

For the Sauce:

  • 4 tbsp unsalted butter, melted
  • 2 tbsp hot sauce (e.g., Frank’s RedHot)
  • 1 tbsp honey
  • 1 tsp apple cider vinegar

For Serving (Optional):

  • Ranch or blue cheese dressing
  • Sliced fresh jalapeños
  • Chopped green onions

Equipment

  • Baking sheet
  • Wire rack
  • Large mixing bowls
  • Small saucepan or microwave-safe bowl
  • Tongs

Instructions

Step 1: Prepare the Wings

  1. Dry the wings: Pat the chicken wings dry with paper towels to remove excess moisture.
  2. Season: In a large bowl, toss the wings with baking powder, kosher salt, garlic powder, onion powder, and black pepper until evenly coated.
  3. Chill (optional): For extra crispy skin, place the wings on a wire rack set over a baking sheet and refrigerate uncovered for 1–8 hours.

Step 2: Bake the Wings

  1. Preheat oven: Preheat your oven to 425°F (220°C).
  2. Arrange wings: Place the wings on a wire rack set over a baking sheet, ensuring they don’t touch for even cooking.
  3. Bake: Bake for 40–50 minutes, flipping halfway, until golden brown and crispy. Internal temperature should reach 165°F (74°C).

Step 3: Prepare the Cheddar Jalapeño Coating

  1. Mix coating: In a large bowl, combine crushed cornflakes, panko breadcrumbs, grated cheddar, chopped pickled jalapeños, smoked paprika, cayenne pepper, and salt. Mix well and set aside.

Step 4: Make the Sauce

  1. Combine ingredients: In a small saucepan or microwave-safe bowl, melt the butter. Whisk in hot sauce, honey, and apple cider vinegar until smooth.
  2. Keep warm: Set aside, keeping the sauce warm.

Step 5: Coat the Wings

  1. Toss in sauce: Place the baked wings in a large bowl and drizzle with the warm sauce. Toss gently to coat evenly.
  2. Add crunch: Transfer the sauced wings to the bowl with the cheddar jalapeño coating. Toss until the wings are well-coated with the crunchy mixture.

Step 6: Serve

  1. Plate: Arrange the wings on a serving platter.
  2. Garnish: Optionally, sprinkle with sliced fresh jalapeños and chopped green onions.
  3. Dip: Serve with ranch or blue cheese dressing on the side.

Tips

  • Crispy wings: The baking powder and drying step are key for crispy skin. Don’t skip them!
  • Adjust heat: Reduce cayenne or jalapeños for milder wings, or add more for extra spice.
  • Make ahead: Prep the wings and coating mixture up to a day in advance. Store separately in the fridge.

Nutritional Information (Per Serving, Approx. 4 Wings)

  • Calories: 450
  • Protein: 28g
  • Fat: 32g
  • Carbohydrates: 12g
  • Sodium: 900mg Note: Values are approximate and vary based on specific ingredients and portion sizes.

Servings

  • Serves: 4–6 as an appetizer
  • Prep Time: 15 minutes (plus optional chilling time)
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Enjoy your Cheddar Jalapeño Crunch Wings!