We really like chicken wings in the crispy oven crust! At the top of my family’s preferences are the wings in the yogurt marinade, the wings in the Asian glaze, but also the simple breaded wings or in the parmesan crust. Whenever I make chicken wings, they are welcome.
This recipe is somewhat similar to that of the KFC wings, but this time I used the oven to bake them.
Did you know that the magic ingredient to crispy wings without a lot of oil is aluminium free baking powder?
Here is the recipe:
10 chicken wings
2 onions (one red and one yellow)
400 ml cream with min 20% fat
3-4 teaspoons garlic
aromatic herbs (oregano, basil, thyme, rosemary, thyme, sage, etc.)
sweet or jelly (paprika)
Our goal is to keep the chicken wings as tender as possible so we prepared a marinade for them. I mixed the finely chopped onion with the garlic given in the press, with aromatic herbs and rosemary, with paprika (sweet or sour beef) and cream. It already smells very good. If you want to have spicy wings you can add more pepper and hot paprika.
We make sure the chicken wings are covered by the marinade and we let them settle in the fridge for about 8 to 10 hours.
How to make the crust?
The crust itself is very simple made from crushed corn flakes. Put the corn flakes in a large bowl and roll over each chicken wing in the corn flakes crust. Make sure the meat is entirely covered by the crust.
In a baking tray lined with baking paper, lay the chicken wings side by side. Preheat the oven to 180 C (medium to high for gas).
The chicken wings in corn flake’s crust need about 40 minutes to cook. After 20 minutes we take the tray out of the oven and we spray the wings with some oil.
They can be served with a yoghurt dressing.