Apple Jack Chicken Wings with Sriracha-Peanut Sauce

February 10, 2014
0 Ratings
  • Serves 6-8
Author Notes

If you can bread your chicken with corn flakes, you can bread it with other cereals...right? —Fresh Beats, Fresh Eats

What You'll Need
  • Chicken
  • 3 pounds chicken wings (or breasts, or thighs, or whatever. As long as it was attached to a chicken at some point, fry whatever you damn well please)
  • 3 cups apple jacks
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 dash salt
  • 1 dash pepper
  • Sauce
  • 3 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 1/2 cup creamy peanut butter
  • 3 tablespoons sriracha
  • 1 tablespoon apple cider vinegar
  1. Heat your oven to 375.
  2. Take the apple jacks and put them in a giant plastic bag, then put that bag in another giant plastic bag.
  3. Use a rolling pin and crush the apple jacks into small pieces, as small as you can get them.
  4. Once that’s done, add your spices: paprika, onion and garlic powder, and a little salt and pepper.
  5. Put all of that goodness in a nice, wide bowl.
  6. Get yourself two more wide bowls. Add the flour to one and the milk and egg to the other, and make sure you whisk that egg up.
  7. Grab your chicken parts and dip each of them in each of the bowls, starting with the flour first, then the milk/egg, and finally the apple jacks. You wanna make sure each part gets REALLY covered, so don’t be afraid to flop ‘em around a few times in each bowl to get them completely ready.
  8. Once the chicken’s prepared, throw them on a baking sheet with some parchment paper on it and bake for 50 minutes.
  9. While that’s in the oven, make your sauce by mixing together all the sauce ingredients in a bowl, then microwaving it for one minute. Give it another stir after it’s out of the microwave and you’re good to go.
  10. All that’s left is to sauce up your chicken. Once it’s out of the oven, get yourself a basting brush (you know, the thing you use to brush on barbecue sauce at a barbecue) and baste the sauce on. Make sure you don’t get it TOO thick (like I did), otherwise the flavor in the sauce will overpower the rest of the flavors in there.
  11. Note: I put way too much sauce in that picture up there. Use less.
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