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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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.