Crispy Chicken Wings

INGREDIENTS

1 tray wings with skin, approximately 1kg2 level teaspoons salt
Buttermilk dredge:2 eggs1 cup milk2 tablespoons nandos (Hot or extra hot) 1 tablespoon vinegar
Flour dredge:2 cups flour2-3 generous sprinkles salt1 tablespoon sugar2 heaped teaspoon cayenne pepper1 heaped teaspoon smoked paprika1 teaspoon freshly ground cumin powder
Oil, to drizzle Durky sauce

METHOD

Add salt to wings evenly and keep refrigerated overnight.Prepare two bowls with the dredging mixtures and a well greased tray. Preheat the oven to 190°c.
Dredge all the wings in the buttermilk mixture first, then in the flour. Then all again in the buttermilk and then again in the flour. This double dipping gives you a lovely substantial crust.Place evenly onto the tray. Drizzle with oil and then roast in oven until crispy, golden and cooked through. This takes around 35-45 minutes in our oven but depends on size of wings.Remember to flip the wings over halfway through baking time.
Remove from oven and drizzle generously with Spur Durky sauce. Serve immediately.

INFO & TIPS

Crispy and delicious with tender, juicy meat

POSTED ON

26 May 2024

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