# Components:
→ Chicken
01 - 2 pounds chicken wings, split with tips removed
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 large egg
04 - 1 teaspoon hot sauce (optional)
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Coating
10 - 4 cups Flamin’ Hot pretzels, finely crushed
11 - 1/2 cup all-purpose flour
→ For Baking
12 - 2 tablespoons vegetable oil, for drizzling or spraying
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and position a wire rack on top.
02 - In a large mixing bowl, whisk together buttermilk, egg, hot sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Add chicken wings and toss thoroughly to coat. Cover and marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
03 - Place finely crushed Flamin’ Hot pretzels in a shallow bowl. Add all-purpose flour to a separate small bowl.
04 - Remove chicken wings individually from the marinade. Dredge each wing lightly in flour, then press firmly into the crushed pretzels to evenly coat all sides.
05 - Position the coated wings on the prepared wire rack. Drizzle or spray wings lightly with vegetable oil for increased crispiness.
06 - Transfer baking sheet to oven. Bake for 35 to 40 minutes, turning wings halfway through, until fully cooked and coating is golden and crisp.
07 - Allow wings to rest for 5 minutes before serving. Present with ranch or blue cheese dressing if desired.
