Panko Chipotle Chicken Wings

Dana Ramsey


We love wings and have been trying to perfect them and when I saw the new 4Cs Panko Chipotle Breadcrumbs at the grocery store I knew I had to try them. These made my wings so crispy and very moist. Went great with a side of Franks Wing Sauce and Ranch Dressing with celery sticks. It was also very easy and not fried!


★★★★★ 1 vote

15 Min
45 Min


Add to Grocery List

  • 3 - 4 lb
    chicken wings (i used fresh from the butcher) (see note below)
  • 1 can(s)
    4cs panko chipotle breadcrumbs
  • 3
    eggs, beaten
  • ·
    melted butter or pam cooking spray

How to Make Panko Chipotle Chicken Wings


  1. Wash chicken, pat dry, dip chicken in the egg wash and then the breadcrumbs, place on serving plate. Chill for about half an hour. Note: Don't dump all the breadcrumbs out, just a cup at a time and as they get moist replenish.
  2. Place chicken in a baking pan lined with foil, place metal rack on top,place wings on the rack and spray the chicken with Pam Cooking spray. Bake at 375° for 45 to 50 minutes or until chicken pricked with fork runs clear or a meat thermometer registers 165°
  3. Serve with a side of Franks Wing Sauce and Ranch Salad Dressing, and celery sticks. Yum.
  4. Note: Instead of using chicken wings with the bones, try using boneless chicken thighs instead. They really go well with this recipe. My husband just loves them and now I make this recipe using them instead.

Printable Recipe Card

About Panko Chipotle Chicken Wings

Main Ingredient: Chicken
Regional Style: American

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