Crispy Cornflake-Crusted Chicken Wings
Chicken wings in a double coating of crushed cornflakes and fresh breadcrumbs that stays crisp to the last bite — unlike ordinary dried breadcrumbs, which go soft in the oven.
The mustard and ketchup marinade is not only there for flavour: it is sticky, and that is what the coating holds on to. The whole thing happens inside a freezer bag, which means no three plates and no battered fingers. Ideal for picking at in front of a match.
Ingredients
- 1 kg chicken wings
- 2 tbsp mustard
- 2 tbsp ketchup
- 2 eggs, lightly beaten
- 5 slices of fresh white sandwich bread, crusts removed, blitzed to crumbs
- 3 tbsp all-purpose flour (plain flour)
- 30 g unsweetened cornflakes (1/2 cup), roughly crushed
- 1 garlic clove, grated
- Salt, pepper, sweet paprika and chilli flakes, to taste
Method
- 1
Trim the wings and season them with the grated garlic, salt, pepper, paprika and chilli flakes.
- 2
Put the wings into a sturdy freezer bag along with the mustard, the ketchup and the eggs. Shake well until every piece is coated.
- 3
Add the fresh breadcrumbs, the flour and the crushed cornflakes to the same bag. Shake hard to build a coarse, even coating.
- 4
Spread the wings on a lightly oiled baking tray with space between them: pressed against each other they steam, and the coating goes soft instead of crisp.
- 5
Bake at 170-180 °C for 20 to 30 minutes, until golden and crisp.
- 6
Optional: for the classic takeaway texture, deep-fry them in plenty of hot oil instead.