Salt and Vinegar Chicken Wings

Ben and I are so excited about the start of the Olympics that we threw an opening ceremony party for ourselves tonight.  I considered making something Korean in honor of the host country but then reconsidered when I realized that I have very limited knowledge of Korean cooking.  (Note to self:  Learn how to cook Korean food.)  I made chicken wings instead.  ;) 

I'm digging this healthier version of the traditional fried chicken wing.  These cornflake crusted baked wings are just and juicy and delicious as their fried counterparts without all the extra grease.  The simple dipping sauce is a great compliment to the wings and also doubles as a yummy vegetable dip.  

Salt and Vinegar Chicken Wings
1 pound chicken wings
1 cup buttermilk
1 Tablespoon malt vinegar
​1 1/2 cups crushed cornflakes
2 Tablespoons cornmeal
1 teaspoon garlic powder
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 cup mayonnaise
1/2 teaspoon dried dill 
1/2 teaspoon black pepper
1 clove garlic, minced
​

Combine chicken, 3/4 buttermilk and vinegar in bowl. Let stand 10 minutes.

​Stir together cornflakes, cornmeal, garlic powder and paprika. ​

Remove chicken from buttermilk, dredge in crumbs.

Lay chicken on foil lined baking sheet. 

Spray chicken with cooking spray and bake 10 minutes at 450.  Turn chicken and spray again and bake another 10 minutes. 

Stir together mayonnaise, dill, garlic and 1/4 cup buttermilk.  

Sprinkle chicken with salt.  Serve with dipping sauce. 

Let the 2018 Winter Olympics begin.  What's your favorite winter Olympic sport to watch?  I like them all but I'm super excited to watch the bobsledding.  I'm pretty sure if I hadn't decided to become a chef, I could have been and Olympic bobsledder.  Never mind the fact that I don't like cold weather or anything fast.  Guess I'll stick to cheffing - for now. 

Ciao!

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