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 Vegetable oil
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!