Deliciously seasoned chicken wings are marinated in my homemade Italian dressing, breaded, then baked or grilled, delivering a tasty crunch with every bite. You can’t have just one!
These wings were created by accident - a beautiful, flavorful accident - by my husband. He marinated wings in my homemade Italian dressing then decided to coat them in some breadcrumbs to get a little texture and crisp. The outcome was fabulous and addictive.
Let’s talk a little about wings. I used to buy the party wings which have the tips trimmed and the wingette and drumette already separated for you. You may think, less work is better and easier. Hey, I was one of those people too and I still only use those party wings when making my teriyaki wings. I don’t know why, I just do.
But for these? Well, let me tell you there’s something about using the whole wing for this recipe that makes it taste better. I don’t know why or what it is, it’s just better. Maybe because these are grilled or baked and it’s easier and takes less time to flip these bad boys over. Or, maybe it’s the satisfaction I get by stretching the wing then tearing them apart...which leads me to think I have anger issues. I don’t know what it is but I strongly recommend using the whole wing. It is the way to go.
Now that that’s settled, let’s get to the super easy recipe. These wings are marinated in my homemade Italian dressing with a little added salt. If you are hesitant around extra salt, just don’t add that extra teaspoon. I marinate them for one hour then coat them in breadcrumbs and bake or grill. The longer you marinate, the more flavorful the meat is. I recommend 4 hours to overnight. There was one night that I wanted these wings last minute, so they only marinated for one hour. Even then, they were still delicious.
Whether baked or grilled, these wings come out fantastic. Grilling is quicker and I like them dark, as you can see from the pictures. By the way, there really wasn’t a good way to take a picture of a breaded chicken wing and I’m not one to fake a picture to make it look, well, fake. You get the real deal here. I know how aggravating it is to see that picture of a juicy burger on a billboard then get a flattened dark puck at the take our window. I’m not for that.
Because these are breaded then baked or grilled, you will get a little crunch with every bite. These are quite tasty and I’m confident you will enjoy them. Everyone who’s had them fell in love with them and I only get an angry look when they’re all gone. Go see for yourself.
Love these Italian chicken wings? Then try:
- Addictive sticky teriyaki chicken wings
- Adobo seasoned crack wings (to die for)
- Finger-licking garlic Parmesan wings
Love chicken? Try:
- Crispy baked chicken tenders
- Simple chicken cordon bleu
- Broiled mustard garlic chicken breasts
- Chipotle chicken with grilled peaches
- Juicy grilled lemon herb chicken breasts
- Roasted chicken leg quarters (one of my most popular recipes)
- Simple roast chicken
- Slow roasted chicken (worth the wait!)
- Italian chicken cutlets (makes phenomenal sandwiches!)
Life is too short for mediocre food.
Bill's Crispy Breaded Italian Chicken WingsPRINT PIN
- 3 pounds chicken wings - I use the whole wing or you can use party wings
- 2 cups breadcrumbs
- - ½ cup neutral oil - vegetable or safflower
- - ¼ olive oil
- - ¼ cup red wine vinegar
- - 2 teaspoons sugar
- - 1 teaspoon granulated garlic powder
- - 1 teaspoon dried minced onion
- - 2 teaspoons kosher salt
- - ½ teaspoon oregano
- - ½ teaspoon pepper
- - ½ teaspoon crushed red pepper
- Measure all ingredients for the marinade in a 2 cups measuring cup or a bowl. Whisk to combine.
- Place the wings in a large zip top bag or large bowl and pour the marinade over them. Toss them to combine and let marinate for 4 hours up to overnight. I marinated for only an hour when in a pinch and they were still delicious. Just make sure to flip the bag over every once in a while or toss them a bit if using a bowl.
- Pour 1 ½ cups of breadcrumbs in a bowl. Using tongs to make it less messy, place a wing in the bowl and press down a bit to make the breadcrumbs stick. Repeat with other side making sure the wing is coated. Repeat. Use the remaining ½ cup if needed.
- Preheat oven 425°.
- Place wings upside down (underside showing) on a parchment lined baking sheet spacing evenly apart.
- Bake for 25 minutes then flip them over.
- Bake for another 20 to 25 minutes until golden and crisp.
- Preheat your grill to medium.
- Grill wings for about 20 minutes, flipping 2 to 3 times, until golden and crisp. You should be able to pull apart the wing easily with little resistance. If using party wings, the time will be less.
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