Ingredients
Marinade
- 2.5lb-1kg chicken wings (already cut)
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- 5 garlic cloves (crushed)
- 3 tablespoons honey
- 2 teaspoons celery salt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons paprika
- 4 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 6 tablespoons sriracha hot sauce
Crunch
- 7oz-200g cornflakes cereal
- 1 ½ tablespoons cayenne pepper
- ½ teaspoon salt
- 1 ½ teaspoons white pepper
- 2 medium eggs (free-range)
- 3.3fl oz-100ml semi-skimmed milk
- Spray oil
Method
- Place the chicken wings into a large mixing bowl and add all of the marinade ingredients (not the crunch ingredients). Give everything a good mix, cover with cling-film and pop into the fridge overnight
- When ready to continue, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. To make the crunch-in a food processor add the cornflakes, cayenne pepper, salt and white pepper. Blitz into a crumb and pour onto a plate
- In a separate mixing bowl whisk the milk and eggs together until thoroughly combined and set next to the plate of cornflake crunch. Remove the marinated wings from the fridge
- One by one, dip each wing into the egg mixture followed by the cornflake mixture- making sure that every part of the wing has been coated. Shake off the excess mix and place the wings onto the roasting rack/pan. Spray each wing lightly with the oil and cook for 45 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster.
- Ensure the meat is thoroughly cooked and not pink- serve once cooked through and golden brown
