Ingredients:

• 2 lbs chicken drumettes
• Favorite hot pepper sauce (I like Cholula or Tapatio)
• 1 1/2 Cups cornflake crumbs
• 1 tsp garlic powder
• 1 tsp kosher salt
• Olive oil cooking spray

Method:

Preheat oven to 425. Line a large cookie sheet with foil and spray with olive oil. Set aside. Trim off all possible fat and skin from drumettes. Place in zip-locking bag and cover with hot sauce; let marinate at least 2 hours. In a shallow baking pan, combine the cornflake crumbs, salt and garlic powder. Remove drumettes and dredge in crumbed mixture; place on cookie sheet. Spray lightly with olive oil. Bake for 25-30 minutes, or until juices run clear. Serve with the traditional celery and carrot sticks and ranch dressing for dipping.

Notes:
My son loves hot wings, but I love healthy cooking and not feeling guilty when I do indulge; these fit the bill on both accounts! I've also used the same recipe on chicken pieces, baking them longer and serving them with my daughter Sarah's favorite mashed potatoes--also on this website!

Number of servings: 4-6