Extremely crunchy chicken wings
I made these wings yesterday, inspired by a recipe from Mad Hungry. Since I had no breadcrumbs I substituted oatmeal and polenta and oh, wow. Serious crunch, serious flavour. I´m sold, particullary as the type of breadcrumbs found here look like day-glo orange fish food.
I also roasted a head of cauliflower alongside, and made some hummus. It was a very simple meal, all finger food, great with cold beer, easy to serve outside. The perfect menu for watching a Wimbledon semifinal?
heat the oven to 225ºC
Take one kg of chicken wings (that´s about ten, with the tips off).
Salt them, then mix in a bowl a heaping spoonful of flour, half a cup of oatmeal and a quarter cup of polenta and a quarter cup of sesame seeds. You can add crushed garlic and cayenne pepper to this, if you like.
Now beat one egg in another bowl and put the wings in there, making sure they´re all coated in egg. You may need two but then will surely have egg left over and that´s annoying.
Coat the wings in the floury mixture, put them on a greased baking sheet and into the oven for 45 minutes or so, until golden and oh, shatteringly crunchy.
Serve with something to dip them in. My favorite is Thai sweet chili sauce mixed with Dijon mustard.
Feeds two as a main dish, more as an appetizer, though there will be fights for the last piece.