According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 cup buttermilk

1 1/2 cups cracker meal

1/2 cup flour

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag; refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using  in a food storage bag. Drain the buttermilk from the chicken; discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven; set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.