Crunchy Baked Chicken Wings
Photography 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.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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