Southern-spiced chicken wings
Always Southern-style chicken as opposed to deep-frying. You don’t have to throw everything into a pool of oil! You can get an equally as good a product just by baking them in the oven. Serve with red cabbage wedges, carrot peels and sliced red onions.
For the crumb
| 1 tsp | Vegetable oil |
| ½ tsp | Dried oregano |
| ½ tsp | Parsley, dried |
| ½ tsp | Rosemary, dried |
| ½ tsp | Mustard powder |
| ½ tsp | White pepper |
| ½ tsp | Smoked paprika |
| ½ tsp | Ground ginger |
| ½ tsp | Garlic powder |
| 1 pinch | Salt |
| 1 pinch | Garlic |
| 1 cup | Panko breadcrumbs |
For the chicken
Directions
- For the crumbs, combine all the ingredients and set aside for crumbing.
- Preheat the oven to 180C.
- Crack open the cooked chicken wings to make the crumbing easier.
- Whisk the eggs and combine with the water. Run the wings through and then run it in the crumbs.
- Repeat the process so the wings are well covered.
- Place onto an oven tray and spray lightly with oil. Cook for 10 minutes or until the wings start to colour.
http://www.bite.co.nz/recipe/9716/Southern-spiced-chicken-arms/
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