Southern Chicken Wings are a spicy and crunchy American classic. My version is baked, not fried which makes them perfect for hands off cooking. A buttermilk marinade makes sure that my wings are tender and soft on the inside too. As a bonus, they're shockingly easy to make!
Using sharp scissors, cut 1kg Chicken Wings down the joint to create individual wings. (If required)
Add the cut wings to a large sandwich bag.
Add 300ml Buttermilk, 1 tbsp Sea Salt Flakes and 2 tbsp Hot Sauce to the chicken wings bag. Seal the bag and mush the marinade around until the wings are totally coated. Leave in the fridge for at least 4 hours.
When ready to cook, preheat the oven to 200c or equivalent.
Line a grill tray with a rack with greaseproof paper. Line OVER the rack not under it. The air needs to circulate under the chicken but it doesn’t want to stick to the rack.
Liberally spray with tray with Oil Spray and pop the tray into the oven whilst you coat the wings.
Mix together 60g Panko, 50g Plain Flour, 2 tbsp Paprika, 1 tsp Ground Black Pepper and 1 tbsp Garlic Salt in a shallow dish.
Drain most of the liquid from the bag of chicken wings.
Dip each chicken wing in the panko/flour mixture.
Turn in the dry mix until each wing is fully coated.
Repeat until all the wings are fully coated.
Take the now hot tray out of the oven and lay the wings carefully on the tray. Spray the tops of the wings with a little more Oil Spray.
Put the wings in the oven for 30 minutes.
Take the wings out and turn then over then pop back in the oven for a further 15 minutes.