Ingredients
Marinade
- 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
Coating
- 6 tablespoons Plain Flour
- 6 tablespoons Cornflour
- 1 teaspoon Baking Powder
- 2 medium Eggs (free-range & beaten)
- 3 teaspoons Smoked Paprika
Method
- 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
- Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
- 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
- In another separate bowl, whisk the two eggs together. Remove the marinated wings from the fridge
- 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)
- Pop into the oven 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