Love eggnog? Then you’ll love these eggnog chicken wings.
The holidays are a time for spreading cheer and joy. What better way to spread cheer and joy than with a batch of great chicken wings. Wings make me cheery and joyous. Since eggnog seems to be the universal drink for spreading cheer and joy, then eggnog chicken wings should spread cheer and joy by the stocking full.
I wanted to create another holiday wing recipe that would go along with my Pumpkin Pie Chicken Wings and my Cranberry Sauce Chicken Wings and wondered if I could take my love for eggnog and apply it to a chicken wing. After a bit of trial and error, I believe I’ve created the perfect eggnog chicken wing. Although my best batch was made using a deep fryer, this oven method works equally well.
Give them a try and see what you think. If that’s not spreading some holiday cheer, then I don’t know what will.
If you’re like me, you’ll want to enjoy these eggnog wings year-round. The only problem is finding the eggnog when not in season. Don’t let the dairy producers hold you hostage with their production schedule. Make your own! Enjoy eggnog anytime with this simple recipe. You can get it here.
There’s just one secret to these eggnog chicken wings, we need a crispy coating. It’s the breading that is carrying most of the flavor. If you don’t have one of these baking pans, I’d recommend you get one, because they’re awesome! Below is a link for the one I use and love. But, don’t worry! If you don’t have one, just follow the instructions as written, but be sure to flip the wings each 5 minutes. This will assure you of overall crispy wings.
If you’re enjoying these eggnog chicken wings for the holidays, here’s wishing you a happy one!
Egg Nog Wings
Love eggnog? Then you'll love these eggnog chicken wings. The holidays are a time for spreading cheer and joy. What better way to spread cheer and joy than with a batch of great chicken wings.
GO GET THIS STUFF
- 2 Tablespoons Sugar
- 1 Tablespoon Ground Nutmeg
- 2 Teaspoons Salt
- 1/2 Teaspoon Ground Cayenne Pepper
- 4 Pounds Chicken Wings
- 1 Cup Eggnog
- 1/2 Cup Flour
- 1/2 Cup Bread Crumbs
- 1/2 Teaspoon Ground Cayenne Pepper, optional
THEN DO THIS
Preheat oven to 425°F (218°C)
Cut wings into sections of flats and drumettes, discarding the wing tips. Whisk together rub ingredients in a small bowl. Dust wings with about a third of the rub and set aside.
In a medium sized zip-lock food storage bag, combine flour with another third of the rub. Seal and shake until well mixed.
In a large mixing bowl, add bread crumbs and whisk in the remaining rub. Remove half the bread crumb mixture and set aside for now. See Note
Place a few of the wings into the bag of flour. Seal and shake until wings are well covered.
Remove wings from the flour mixture and dip into the eggnog assuring all of the wing is coated.
Shake off excess eggnog and dredge in the bread crumbs until evenly covered. Place wing on the baking sheet. Repeat with remaining wings.
Place wings in oven and bake for 10-12 minutes. Remove from oven and flip wings. Cook for an additional 10 minutes or until an instant-read meat thermometer registers an internal temperature of 165°F (74°C).
Remove wings from oven and allow to rest for 10 minutes before serving.
After a while, the bread crumbs tend to get gummy from the eggnog and rather than evenly coat the wings, they clump here and there on the wings. Not a good thing. It's best to clean up the bread crumb bowl about half-way and start over with a new batch. If making a large batch of wings, you may want to divide the bread crumb mixture into thirds or even quarters to keep it fresh.
Recipe © 2018 Gary Glen | Photos © 2018 Gary Glen | All rights reserved