You need at least one smashing chicken wing recipe in your pocket, Chef, and this is it! Panko crumb-coated chicken wings are fried then roasted to perfection. Served with chive & butter baby potatoes and a smoky BBQ mayo drizzle for extra creaminess and flavour. No wonder this is such a fan favourite!
Serving guide
Choose your portion size.
PANKO-CRUMBED CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel and season. Whisk 1 [2]|#7DA0D7 egg/s in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the panko. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the panko. Repeat this step with each piece. Set aside.
OFF TO A FLYING START
Place a pot or pan over medium heat with enough oil to cover the base. Once hot, fry the coated wings until golden, 2-3 minutes (shifting occasionally). Remove from the pot and place on a roasting tray. Pop in the oven and roast until cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 10-15 minutes (shifting halfway).
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a generous knob of butter, ½ of the chives and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Remove from the heat and set aside.
SPREAD YOUR COOKING WINGS
Serve up the herbed potatoes, side with the crispy chicken wings, and drizzle with the BBQ mayo. Garnish with the remaining chives.
Free-range Chicken Wings - 8
Flour Mix - 60ml
Panko Breadcrumbs - 100ml
Baby Potatoes - 250g
Fresh Chives - 3g
Smoky BBQ Mayo - 50ml
PANKO-CRUMBED CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel and season. Whisk 1 [2]|#7DA0D7 egg/s in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the panko. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the panko. Repeat this step with each piece. Set aside.
OFF TO A FLYING START
Place a pot or pan over medium heat with enough oil to cover the base. Once hot, fry the coated wings until golden, 2-3 minutes (shifting occasionally). Remove from the pot and place on a roasting tray. Pop in the oven and roast until cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 10-15 minutes (shifting halfway).
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a generous knob of butter, ½ of the chives and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Remove from the heat and set aside.
SPREAD YOUR COOKING WINGS
Serve up the herbed potatoes, side with the crispy chicken wings, and drizzle with the BBQ mayo. Garnish with the remaining chives.
Free-range Chicken Wings - 16
Flour Mix - 120ml
Panko Breadcrumbs - 200ml
Baby Potatoes - 500g
Fresh Chives - 5g
Smoky BBQ Mayo - 100ml
PANKO-CRUMBED CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel and season. Whisk 3 [4]|#7DA0D7 eggs in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the panko. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the panko. Repeat this step with each piece. Set aside.
OFF TO A FLYING START
Place a pot or pan over medium heat with enough oil to cover the base. Once hot, fry the coated wings until golden, 2-3 minutes (shifting occasionally). You may need to do this in batches. Pop in the oven and roast until cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a generous knob of butter, ½ of the chives and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Remove from the heat and set aside.
SPREAD YOUR COOKING WINGS
Serve up the herbed potatoes, side with the crispy chicken wings, and drizzle with the BBQ mayo. Garnish with the remaining chives.
Free-range Chicken Wings - 24
Flour Mix - 180ml
Panko Breadcrumbs - 300ml
Baby Potatoes - 750g
Fresh Chives - 8g
Smoky BBQ Mayo - 150ml
PANKO-CRUMBED CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel and season. Whisk 3 [4]|#7DA0D7 eggs in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the panko. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the panko. Repeat this step with each piece. Set aside.
OFF TO A FLYING START
Place a pot or pan over medium heat with enough oil to cover the base. Once hot, fry the coated wings until golden, 2-3 minutes (shifting occasionally). You may need to do this in batches. Pop in the oven and roast until cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a generous knob of butter, ½ of the chives and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Remove from the heat and set aside.
SPREAD YOUR COOKING WINGS
Serve up the herbed potatoes, side with the crispy chicken wings, and drizzle with the BBQ mayo. Garnish with the remaining chives.
Free-range Chicken Wings - 32
Flour Mix - 240ml
Panko Breadcrumbs - 400ml
Baby Potatoes - 1kg
Fresh Chives - 10g
Flour Mix - 200ml
Frequently Asked Questions
What is the preparation time for Crumbed Chicken Wings?
The preparation time for Crumbed Chicken Wings with herby potatoes is between 25 and 45 minutes.
What is the total time required to make Crumbed Chicken Wings with herby potatoes?
The total time required to make Crumbed Chicken Wings with herby potatoes is between 40 and 60 minutes.
How many servings does Crumbed Chicken Wings provide?
4 servings
What are the main ingredients in Crumbed Chicken Wings?
What is the nutritional information of Crumbed Chicken Wings?
Calories: 1185, Carbs: 104 grams, Fat: grams, Protein: 72.7 grams, Sugar: 23.2 grams, Salt: 1330 grams
How do I prepare Crumbed Chicken Wings?
SPREAD YOUR COOKING WINGS: Serve up the herbed potatoes, side with the crispy chicken wings, and drizzle with the BBQ mayo. Garnish with the remaining chives. BUTTERY POTATOES: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a generous knob of butter, ½ of the chives and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Remove from the heat and set aside. OFF TO A FLYING START: Place a pot or pan over medium heat with enough oil to cover the base. Once hot, fry the coated wings until golden, 2-3 minutes (shifting occasionally). Remove from the pot and place on a roasting tray. Pop in the oven and roast until cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 10-15 minutes (shifting halfway). PANKO-CRUMBED CHICKEN: Preheat the oven to 200°C. Pat the chicken dry with paper towel and season. Whisk 1 [2]|#7DA0D7 egg/s in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the panko. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the panko. Repeat this step with each piece. Set aside.
What should be prepared from my kitchen to make Crumbed Chicken Wings?
How many calories does Crumbed Chicken Wings have?
1185 calories
How much fat content does Crumbed Chicken Wings have?
grams