Buttermilk Oven-Fried Chicken Wings
Cooking chicken wings in the oven on non-stick foil cuts down on mess and calories. Panko bread crumbs are the secret ingredient for achieving crispy wings without frying.
Preheat oven to 400°F. In a shallow dish, whisk together eggs and buttermilk until frothy. In a separate shallow dish, combine panko, basil, thyme, salt, onion powder, and pepper; set aside. Place flour in a third shallow dish.
Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil. Cut off and discard tips of chicken wings. Cut wings at joints. Working with one piece at a time, dip wing pieces into flour, then egg mixture, and then into the crumb mixture, making sure to shake off excess between each coating.
Arrange wings in a single layer on the prepared pan and sprinkle with any remaining crumb mixture. Drizzle on both sides with melted butter.
Bake, uncovered, for 1 hour, or until chicken is tender, no longer pink, and coating is crisp, turning once halfway through baking time. Serve immediately.