Almond Crusted Chicken Wings
Crunchy and gooey!
Prep Time: 15 minutes
Bake Time: 35 to 40 minutes
Yield: 12 appetizer servings
2 cups Fisher® Chef's Naturals Sliced Almonds
2 tablespoons teriyaki sauce
3 tablespoons Karo® Light Corn Syrup
1 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
2 pounds chicken drummettes
Preheat oven to 400°F. Line a large shallow baking pan with foil and spray with nonstick cooking spray. Chop 1-1/2 cups almonds, mix with remaining 1/2 cup almonds; spread on a dinner plate, shallow bowl or pie plate; set aside.
Mix teriyaki sauce, corn syrup, oil and ginger in a small bowl.
Toss wings with 2 tablespoons sauce in a medium bowl. Roll each wing in reserved almonds mixture, pressing the almonds firmly onto the wings. Arrange wings in a single layer on baking pan and roast until internal temperature reaches 165°F, about 35 to 40 minutes. Remove from oven and drizzle with remaining sauce. Transfer wings to a platter and serve immediately.
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