Chef Master Supreme: Because we don’t get enough wings at UConn


This week I’m tackling a UConn favorite — wings. From Wings Over to Late Night, we’re all guilty of spending way too much takeout during a night out with friends. Today’s alternative is a quick and easy buffalo chicken wings recipe that is almost guilt-free (almost…).

First you will need:

  • Chicken cutlets
  • Flour
  • Egg or egg replacement
  • Breadcrumbs (or panko)
  • Hot sauce (the better the sauce, the better the wings…)


Heat up the oven to 425 degrees Fahrenheit on convection bake. Pour about a cup or two of flour in one bowl (depending on how many cutlets you have), and repeat the process with the eggs, beating them as if you were making an omelet, and the breadcrumbs in individual bowls. Take the chicken cutlets and cut them up to the size of your choice. The smaller the pieces, the faster they will cook, but the larger the pieces, the tenderer they will be.

One at a time, dip the meat pieces in the eggs, covering them entirely, and then rub them in the flour until they are no longer sticky, and drown them in the eggs again before mixing them in the breadcrumbs, making sure they are entirely covered.

In a fourth bowl, pour your hot sauce. The nicer the sauce, the better the wings. The bottom shelf hot sauce may be too watery for this particular recipe. Look for a smoother mixture that is also somewhat creamy. Otherwise, mix in half a cup of ranch with a cup of hot sauce. Dip each piece in the sauce until they are fully covered.

Place the pieces on a nonstick pan or aluminum foil. Pour the rest of the sauce over the wings, making more if necessary.

Bake for 30 to 40 minutes based on the amount of chicken and size of the wings, flipping them over half way through.

Serve with your favorite dipping sauce, blue cheese, ranch or a mix of both.


Margaux Ancel is a staff writer for The Daily Campus. She can be reached via email at

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