Time: 40 min.
Complexity: easily
Servings: 6

These crispy wings are inspired by the popular Italian dish, Chicken Parmesan. Each piece is breaded and baked in the oven. A few minutes before they're ready, they're topped with a little tomato sauce and mozzarella and then grilled to melt the cheese. Instead of traditional breadcrumbs, we use crushed rice cereal for the breading. This makes the wings crispier and is suitable for those on a gluten-free diet. The topped wings look more interesting than regular wings, and the flavor is simply amazing.

Ingredients:

• 0.7 kg chicken wings, cut at the joints (discard the tips)
• 1 cup unsweetened rice cereal (breakfast cereal)
• 0.5 cup grated Parmesan + extra for serving
• 3 large eggs, beaten
• 1/4 cup store-bought gluten-free tomato sauce
• 2 tbsp. l. grated mozzarella

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken wings, Parmesan cheese, mozzarella cheese, puffed rice

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Preparation:

Step 1
• Preheat oven to 220°C and line a baking sheet with parchment paper. Sprinkle the chicken wings with salt.
Step 2
• In a small bowl, combine the crushed parmesan and Parmesan cheese. Dredge the wings in the mixture, dip in the eggs, then coat again in the breading mixture and place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden brown and cooked through, about 20 minutes. Preheat the oven to broil.
Step 3
• Top each wing with some tomato sauce, mozzarella, and Parmesan cheese; broil until the cheese is melted and golden brown, about 2 minutes.

Votes: 3

Author of the recipe - Silvana Nardone is a food writer and nutritionist.