Pat the chicken wings until they are completely dry. Remove the skins if desired (I removed some, but not all of the skin off each wing).
Get out three bowls. Fill one with the flour, the second with the egg whites and water mixed well. Crush the almonds and panko together in a food processor and place in the third bowl.
Lightly coat each wing with the flour. Dip each wing in the egg mixture. Coat the wings with the crushed almonds. Gently press the almonds into the chicken to ensure it sticks.
Place the wings in a single layer on a baking sheet and bake for about 20 - 25 minutes, or until the crust is golden brown and the chicken is cooked through.
Put all the ingredients for the garlic sauce together in a food processor and blend for 1 - 2 minutes.
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