I am a big fan of chicken wings as they are delicious. By cooking them this way you get soft moist chicken meat, covered with a crisp breadcrumb on the outside.
It is great for parties as you can prepare them up to a day in advance, then cook when needed. If you are going to make them in advance I suggest using fresh breadcrumbs as they would refrigerate well. I would not put the panko breadcrumbs in the refrigerator as I feel they would soften and loose their crispiness.
The herbs I would add for an adult party, most kids I find prefer it without the herbs. You could also add some grated lemon rind to the breadcrumbs also for extra flavour.
75g freshly grated parmesan cheese
200g panko breadcrumbs
1 tablespoon finely chopped fresh chives (optional)
1 tablespoon finely chopped fresh parsley (optional)
2kg chicken wings, cut into 2 pieces at the joint
2 eggs, lightly beaten
1 teaspoon vegeta
1/4 cup milk
Vegetable oil, for baking and frying
Preheat the oven to 180C.
Line two large baking trays with baking paper. Drizzle some oil onto the baking paper.
Season the wings with salt and pepper.
Combine cheese, breadcrumbs and herbs (if using) in a shallow dish.
Place about 1 cup of flour in a large bowl.
Place the eggs in a large bowl with the vegeta and milk and whisk well to combine.
Now I like to put the flour bowl to my left, the eggs bowl in the centre and the breadcrumbs to the right.
Toss the chicken in the flour; shake away excess flour. Dip it into the egg mixture. Toss into the crumb mixture; press the crumbs on firmly. Repeat until all is done.
Place the wingettes on one baking tray side by side, but not touching, and the drumettes on the other tray side by side, but not touching.
Spray the wings lightly with some cooking spray. Bake for 30 minutes. Turn the chicken pieces over using tongs. And put the baking tray that was on the top shelf of the oven on the bottom now, for even cooking. Bake a further 30 minutes.
Five minutes before the wings are finished baking heat some oil over high heat in a large frying pan. The oil needs to cover the surface of the frying pan. Put the baked chicken in batches in the hot oil for 30-60 seconds on each side just to colour the crumbs and make them even crispier; drain on absorbent paper.
Serve hot as finger food at parties, or with a green salad for lunch and dinner.
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