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Plate of oven fried chicken wings with Ritz crackers.

Oven Fried Chicken Wings with Ritz Crackers Recipe

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This vintage oven fried chicken wings recipe, adapted from a 1990 cookbook, achieves a buttery, golden-brown crust by coating 24 wings in crushed Ritz crackers and evaporated milk, then baking them on butter-lined foil pans at 375°F without a drop of frying oil. The accompanying homemade chili barbecue sauce, made from canned Italian-style tomatoes, cider vinegar, brown sugar, and celery seed simmered for 30 minutes, provides the tangy, piquant dipping sauce the wings were designed around.

  • Total Time: 75 Minutes
  • Yield: 6 Servings 1x

Ingredients

Units Scale
For the Wings:
  • Butter or margarine, room temperature, for greasing the pans
  • 24 chicken wings, wing tips removed
  • 1 1/2 cups evaporated milk (one 12-ounce can)
  • 1/2 pound Ritz crackers, crushed to fine crumbs (about 2 1/3 cups) — Crush with a rolling pin in a sealed zip-top bag, or pulse in a food processor for about 20 seconds
  • 1 teaspoon salt
  • Fresh pepper to taste
For the Chili Barbecue Sauce (makes about 2 cups):
  • 1 1/2 cups drained Italian-style tomatoes (one standard sized 14.5-ounce can)
  • 1/2 cup chopped onion
  • 3 tablespoons tomato paste
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons packed brown sugar
  • 2 teaspoons dry mustard
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 teaspoon cinnamon
  • Salt and pepper to taste

Instructions

Make the Chili Barbecue Sauce (start this first):

  1. Combine all sauce ingredients in a blender and blend until smooth.
  2. Transfer to an uncovered, nonreactive saucepan (stainless steel, enameled, or similar material).
  3. Simmer over medium-low heat for 30 minutes, stirring often, until the sauce thickens and the flavors concentrate. Serve warm or at room temperature.

Make the Wings:

  1. Preheat the oven to 375°F. Line 2 baking sheets or jelly-roll pans with foil. Brush the foil generously with softened butter or margarine.
  2. Place the chicken wings in a large bowl and pour the evaporated milk over them. Stir to moisten thoroughly.
  3. In a separate bowl or on a large piece of wax paper, mix together the cracker crumbs, salt, and a good grinding of fresh pepper.
  4. Dredge the wings one at a time in the crumb mixture, pressing to coat all surfaces. Transfer immediately to the prepared foil-lined baking sheets, arranging in a single layer with space between wings.
  5. Bake for 45 to 55 minutes, or until the chicken is tender and the coating is deep golden brown. Start checking at 45 minutes. Serve hot or cold with Chili Barbecue Sauce on the side for dipping.

Notes

  • Make the sauce ahead: The chili barbecue sauce keeps refrigerated in a sealed container for up to 2 weeks and freezes well for up to 3 months.
  • Crumb consistency matters: Fine, uniform crumbs produce even browning across the whole batch. A food processor gives the most consistent results.
  • Pan choice matters: Use heavy-gauge rimmed baking sheets. Thin, dark pans warp at temperature and create uneven browning.
  • Nonreactive pan is required for the sauce: Cider vinegar reacts with raw aluminum and can pull a metallic taste into the sauce. Use stainless steel or enameled.

Find it online: https://recipe-rewind.com/oven-fried-chicken-wings-with-ritz-crackers/

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