Crispy Baked Chakalakah Chicken Wings 0

The recipe Crispy Baked Chakalakah Chicken Wings Kitchen Mode

• 1

  Go through wings and remove any remaining feathers. Place into a large container or zip top bag along with 4 tablespoons pesto. Mix to coat the chicken with the pesto, seal, and then pop in the fridge to marinate for at least one hour and up to overnight.

• 2

  When you’re ready to cook, preheat the oven to 200C, gas mark 6.

• 3

  In a large freezer bag mix together flour, paprika, salt, and pepper. Add the wings, folding over the edges of the bag to avoid getting any chicken juices on the outside. Roll back up, seal closed and shake to coat until each piece is evenly coated in the flour mixture. You can do this in half batches if you don’t have a large enough bag.

• 4

  Line a baking tray with foil. Shake any excess flour from the chicken wings and pop onto the tray, leaving room between each wing for the air to circulate - this to ensure optimum crispiness. Use two baking sheets if things are feeling too crowded.

• 5

  Place in the preheated oven and cook for 10 minutes. Mix together the butter with 1 tablespoon pesto. After the 10 minutes are up, remove the chicken from the oven and dab the tops of the wings with the butter mixture (you need a thin layer of butter to get that crispy crust, but don’t go too heavy here or it may have the opposite effect).

• 6

  Continue cooking for 35-40 minutes more or until chicken wings are a dark golden brown and are cooked through with no pink remaining.

• 7

  Let cool slightly before eating, they will crisp up a bit more as they cool. Season with additional salt and pepper if desired.

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