Ingredients
- 2.5lb-1kg chicken wings (already cut)
- 2 tablespoons English mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 6 tablespoons plain flour
- 6 tablespoons cornflour
- 1 teaspoon baking powder
- 2 eggs (free-range & beaten)
- 3 teaspoons spicy hot sauce
- 2 tablespoons ground ginger
- 1 tablespoon cayenne pepper
- 3 teaspoons paprika
Method
- Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
- Place the chicken wings into a large mixing bowl and add the spicy hot sauce, ground ginger, cayenne pepper, salt, white pepper and mustard. Give everything a good mix, cover with cling-film and pop into the fridge for 30 minutes
- In two separate mixing bowls, sift the flour, cornflour, baking powder, pinch of salt and paprika (giving it a good mix together) into one and whisk the two eggs together in the second one. Remove the marinated wings from the fridge
- One by one, dip each wing into the egg mixture followed by the flour mixture- making sure that every part of the wing has been coated. Shake off the excess flour and place the wings onto the roasting rack/pan 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
