1 lb of chicken wings (drumette & wingette only, divided)
1-1/2 cup low carb bread crumbs
Spice for seasoning
1 egg, lightly beaten
In a med bowl, season chicken to taste & refrigerate for at least 30 mins. Remove chicken from fridge, add beaten egg and mix til coated. In a separate bowl, coat chicken wings in bread crumbs.
Cover a rimmed cookie sheet with aluminum foil (for easy clean up). Place a greased wire rack on the rimmed cookie sheet. Arrange chicken wings on wire rack so that they are not touching. Bake at 400 degrees for 30 to 35 mins til internal temp reaches 165 degrees.
Remove wings from oven. In a bowl or freezer bag, coat wings in desired sauce and return them to the oven for another 5 mins to allow the sauce to set.