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Mix together all of the ingredients in the coating mix. Make sure they are very well blended.
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Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.
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Wash the chicken wings, pat dry, trim the tips and cut into sections.
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Dip the wing pieces into the flour mixture, then into the egg wash.
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Quickly drop the wings one by one, back for a final time into the flour and spice mix.
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Drop the coated wings onto a lightly oiled baking sheet. Don’t crowd them together closely, they need a little space between them to make them crispy.
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Bake the wings in a preheated 375 degree F oven for about 35-40 minutes or until fully cooked at the center. The wings should also be turned over once about 20 minutes into the cooking time. The cooking time will vary depending on the size of the wings you use.
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Drain on a wire rack or on paper towels for a few minutes before tossing with the Kung Pao Sauce.