Crunchy Baked Chicken Wings
Photography by Olivia Galletly.
A healthy alternative to fried chicken, these crunchy baked wings are perfect with creamy chipotle mayo and a cold beer.
Serves: 4
INGREDIENTS
600 grams chicken nibbles
½ cup flour
4 eggs, whisked
2 cups panko crumbs
¼ cup finely grated parmesan
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon turmeric
½ teaspoon smoked paprika
½ teaspoon chilli flakes
¼ teaspoon garlic chips
¼ teaspoon salt
¼ teaspoon cracked pepper
½ cup mayonnaise
3 tablespoons chipotle sauce
1 clove garlic, minced
METHOD
Preheat the oven to 190°C and line a baking tray with baking paper.
In a bowl, combine the panko crumbs, parmesan, oregano, dried spices, garlic chips and salt and pepper. In two seperate bowls, place the flour and whisked egg.
Lightly coat the chicken wings with flour and then dip into the whisked eggs. Drop wings into breadcrumb mixture and coat. Dip back into the egg and then back into the crumb. Place on the baking tray. Repeat with the remaining wings.
Drizzle a little olive oil on top of the chicken wings and bake for 20–25 minutes or until golden brown. Turn once half way through the cooking process.
In a small bowl, mix together the mayonnaise, chipotle sauce and minced garlic. Serve sauce alongside chicken wings. Serves 4.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!