Panko Crusted Oven Baked Chicken Wings - cooking recipe

Ingredients

6 amish chicken wings (tips cut off and cut into wing dings)
1 1/2 cups panko breadcrumbs (Japanese Bread Crumbs)
2 eggs
1/2 cup flour
salt

Preparation

Heat the oven to 425.
Pour the flour into a shallow bowl or dish and season with salt.
Beat the eggs until foamy in a medium sized bowl.
Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement.
Take the wings, rinse and dry well with paper towel.
One by one, Dredge in the flour, then dip in the egg. Shake off excess.
Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess.
Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes.
When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still.
While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well.
First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!