Super Crunch Oven Cooked Honey Dipped Wings

Super Crunch Oven Cooked Honey Dipped Wings

Ingredients
2 cups buttermilk
2 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
20 chicken wings, separated at joints, tips discarded
3 cups cornflakes cereal, crushed
1/2 cup all-purpose flour
1/2 cup cornmeal
salt and black pepper to taste
1 cup honey
1 tablespoon crushed red pepper flakes
Directions
Whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder in a bowl; pour into a resealable plastic bag. Add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
Preheat an oven to 400 degrees F (200 degrees C). Grease two baking sheets with nonstick cooking spray.
Combine the crushed cornflakes, flour, cornmeal, and salt and pepper to taste in a bowl. Remove the chicken wings from the marinade, and squeeze off excess. Discard the remaining marinade. Press the wings into the cornflake mixture and place onto the prepared baking sheets. Spray the top of the wings with nonstick cooking spray.
Bake in the preheated oven until the meat is no longer pink and is pulled easily from the bone, 30 to 40 minutes. While the chicken is cooking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins. Keep warm until the wings are ready. Once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. Toss until evenly coated. Now you will have a big pile of hot, crunchy, spicy, sticky wings.

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Cinnamon Toast Crunch Cupcakes

Cinnamon Toast Crunch Cupcakes

For the batter:

• 1 French Vanilla cake mix
• 1/2 cup melted butter
• 3 tsp vanilla
• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 1 tbsp cinnamon
• Brown sugar to top cupcakes

Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing.

For the buttercream icing:

• 1 1/2 cups butter (room temperature)
• 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
• 5 tsp vanilla
• 1 tsp Wilton butter flavouring
• 4-5 cups icing sugar
• 2 tbsp condensed milk
• 4 tbsp brown sugar
• 1 1/2 tsp cinnamon
• Whipped cream to texture if you don’t like a heavier buttercream icing

Mix all the ingredients together until you get a desired consistency. When icing these, I tried to use my 1M Wilton Icing tip, but it got all clogged up thanks to the micro-bits of cereal still in it. So I switched to my Wilton Round 12 tip instead and that worked just great. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square, place in mouth and enjoy! The recipe yields roughly 24-30 cupcakes.

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