Baked Boneless Chicken Wings

September 6, 2019thetipsyhousewife

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseMazola #CollectiveBias Did you know that along with back to school and the unofficial start of Fall that September is also National Cholesterol Awareness month? Even though Mister Tipsy and I do not have children, I always feel that Back to School is a great time to start healthier habits. We are not the kind of couple that does well with major changes and that by making smaller changes to our healthy habits, it end up being more effective and makes a bigger impact. One of the ways I do this is by taking my classic recipes and swapping out ingredients for something better for our overall health. With National Cholesterol Awareness Month upon us I decided this month to make the swap from our usual cooking oil to Mazola® Corn Oil. I recently learned that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com In addition to reducing cholesterol, Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. I decided to update one of our favorite recipes for Baked Boneless Chicken Wings using Mazola Corn Oil instead of using butter or olive oil as I did in the past. This recipe is super easy and the Mazola Corn Oil was a natural fit for this recipe. In addition to the corn oil swap, I also decided to make two other swaps so I switched my typical chicken breasts for more nutrient dense chicken thighs and I also made my own buffalo sauce instead of using a bottled sauce. I think once you try this recipe for these Baked Boneless Chicken Wings you will see why I #choosemazola over other cooking oils. One of the main reason why we love this recipe is because it is so easy to make. You need very few ingredients and because these Baked Boneless Chicken Wings are baked and not fried they are a lot less greasy than regular chicken wings. While I do use the corn oil in this recipe I recently read that the 2015-2020 Dietary Guidelines for Americans no longer emphasize a “low-fat” diet, but rather choosing quality, “good” fats. This includes replacing saturated fats that are known to contribute to heart disease with unsaturated fats, especially polyunsaturated fats, like those in Mazola Corn Oil. And, according to the USDA, corn oil has more than five times the amount of polyunsaturated fats compared to olive oil. So I feel that while we are indulging on snack food, we are at least getting some “good” fats along with the nutrient dense chicken thighs. The ingredients to make this recipe are as follows: Ingredients

8 Boneless, Skinless Chicken Thighs
2 C of Complete Pancake Mix
1 C of Shredded Parmesan Cheese
1/4 C of Mazola Corn Oil + 3 T of Mazola Corn Oil for the Sauce
1/4 C of Hot Sauce of your choice
2 T of Maple Syrup
1 T of Garlic Powder
2 t of Salt
2 t of Pepper
1 t of Paprika
3 Eggs

You won’t need any special equipment for this recipe, here is what I used from my kitchen:

Cookie Sheet
Tin Foil
Pastry Brush
1 Large Ziploc Bag
1 Small Baking Dish
Bowl for the Eggs

The steps are quite simple and I think you will find that this recipe is easy clean up as well:

Steps

Cut your chicken thighs into bite sized pieces. I do the chicken pieces into “two bite” sized pieces.
Place your cut up chicken thighs in a baking dish.
Whisk three eggs and pour over the chicken. Toss the chicken to coat and then set aside.
In your ziploc bag add your pancake mix, Parmesan cheese, salt, pepper, garlic powder and paprika. Shake the bag until it is mixed well.
use your pastry brush to brush the foil lined cookie sheet with the Mazola Corn Oil.
I add the chicken pieces from the egg mixture to the bag with the pancake/cheese mix. I add about 8 pieces at a time. Seal the bag and shake the bag well, pressing a little to coat the chicken pieces.
Remove the chicken and place on the prepared cookie sheet. Drizzle the chicken with a little of the Mazola Corn Oil making sure to get every piece.
Repeat this process until you have coated all your chicken.
1. Tipsy Tip, if there are some bare spots on your chicken, you can sprinkle some of the pancake/cheese mixture on the spots and press into the chicken.
Heat your oven to 450 degrees and place the tray of chicken into the oven.
I cook mine in my oven for 15 minutes, then I remove the tray and gently flip the chicken to cook for another ten minutes.
1. Tipsy Tip, every oven heats differently and has different cook times. Check your chicken to make sure it isn’t burning or under cooking your chicken.
While the chicken cooks, add the three tablespoons of the Corn Oil to a bowl, add the hot sauce and the syrup and whisk to combine.
Remove your chicken from the oven carefully and brush all the pieces with your hot sauce mixture. Return to the oven and cook for another 5 to 7 minutes to make sure the hot sauce is baked on.

*You can highlight this recipe to print for a more printer friendly option.