So there is no point shying away from the fact that I love breaded chicken. There I said it. Now I must say that some of the best wings I have had in London are from BIRD – however, why spend all the monies when you can make them yourself?
Not only are they cheaper, but, I bake mine so they aren’t greasy and are technically “healthier” than that deep fried stuff you get out and about. Also – when I tell you that these bad boys are juicy to the MAX…well..you’re gonna have to try them for yourself aren’t you.
They take a little bit of prep time but it is SO WORTH IT! They’re great for an evening dinner when you’re feeling that “junk food” vibe, or if you’re having a get together. You can prep in advance and stick in the oven when the time comes.
Prep Time – 20 mins Cook time – 1 hour 10 mins Total time – 1 hour 30 mins
12-14 chicken wings (about 1kg)
200g Golden breadcrumbs
3 eggs (beaten)
1/2 Cup plain flour
1 tsp Garlic Granules
1 tsp Onion Granules
1 tsp Celery Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
1 tsp Paprika
1/4 tsp Aleppo Pepper
1/4 tsp Cayenne Pepper (optional – to taste)
3/4 tsp Salt
1/4 tsp Pepper
- If cooking straight away – Preheat the oven to 190°C.
- Combine the flour and all the spices and seasoning together
- Prepare 3 bowls – one with your breadcrumbs, one with your eggs and one with you flour and spices
- Pat dry your chicken wings – and then place into the flour coating well. I advise using one hand and making this your “DRY HAND”.
- Once well coated, place into the beaten egg bowl and coat using your other “WET HAND”.
- Once everything is covered, place carefully into the breadcrumbs and with your “DRY HAND” ensure every nook and cranny is covered. REPEAT!
- If you’re cooking straight away – grab a roasting tray and pour in the vegetable oil – you only want a thin coating on the bottom. Place the chicken wings side by side and sprinkle a last bit of paprika over them before cooking for 25mins.
- After 25 mins, turn the wings and cook for another 20 mins.
- At this point, remove the wings and if you have it available, add the rack into the tray. Put the wings back on and bake for a further 10 mins – this just gives them a final bit of crispiness out of the oil.
- If you’re prepping ahead, you can keep them on a tray, separate the layers with kitchen roll, and place in the fridge until you’re ready to bake.
Now – if you want them plain that is you ready to dine. HOWEVER – if you want to add an extra layer of marinade, then you need to do this after step 8.
I normally take a few wings and coat them in Buffalo sauce. I have also used some of Nando’s marinade – just note that they wont get as crispy as the plain ones! All you have to do is toss them in a bowl, then stick them on the rack for the final 10 mins in the oven and VOILÁ.
Serve with sweet potato paprika fries, or just devour them as they are!
PS. I Love Zest & Zing Aleppo Pepper which I bought at a “Cook for Syria” pop up earlier this year – it has this wonderful flavour that just goes with almost anything!