Zingy Crunch Chicken Wings©


  • 2.5lb-1kg Chicken Wings (already cut)
  • 2 tablespoons English Mustard
  • ½ teaspoon Salt
  • ¼ teaspoon White Pepper
  • 3 tablespoons Hot Sauce
  • 2 tablespoons Ground Ginger
  • 1 tablespoon Cayenne Pepper
  • 3 teaspoons Paprika
  • 6 tablespoons Plain Flour
  • 6 tablespoons Cornflour
  • 1 teaspoon Baking Powder
  • 2 medium Eggs (free-range & beaten)
  • 3 teaspoons Smoked Paprika


  1. Place the chicken wings into a large mixing bowl and add the hot sauce, paprika, ground ginger, cayenne pepper, salt, white pepper and mustard. Give everything a good mix, cover with cling-film and pop into the fridge for 1 hour
  2. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
  3. In a separate mixing bowl, sift the flour, cornflour, baking powder, pinch of salt and paprika (giving it a good mix together) and set to one side
  4. In another separate bowl, whisk the two eggs together. Remove the marinated wings from the fridge
  5. One by one, dip each wing fully into the egg mixture, followed by fully coating in the flour mix- making sure that every part of the wing has been coated. Shake off the excess flour and place the wings onto the roasting rack (I use a Wilkinson 1888 Vulcan roaster)
  6. Pop into the oven and cook for 45 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster.
  7. Ensure the meat is thoroughly cooked and not pink- serve once cooked through and golden brown

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