Italian-style crumbed chicken wings
- 1.5kg chicken wings
- 5 tablespoons (100ml) extra virgin olive oil
- 1 large clove garlic, crushed
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 200g dried breadcrumbs
- Canola oil
- Sea salt, freshly ground black pepper
Combine the olive oil, garlic, paprika, dried oregano and half of the fresh thyme and rosemary in a large bowl. Add the chicken wings and season with salt and pepper. Use your hands to gently toss a couple of times to evenly coat the chicken wings. Cover with plastic wrap and refrigerate for 2 hours to marinate.
Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a large baking dish with baking paper.
Combine the breadcrumbs and remaining fresh thyme and rosemary in a separate bowl. Pour enough oil to generously cover the base of the paper-lined baking tray.
Remove the chicken wings from the fridge. Coat 1 wing in the breadcrumb mixture. Place in the prepared tray. Repeat with remaining chicken wings and coat in the breadcrumb mixture.
Drizzle extra oil on top of the wings and cook for 30 minutes, turning halfway through cooking. Change to the grill setting of the oven (same oven temperature). Brown under the grill for 3 minutes or until the wings are lightly golden on top. Serve immediately – buon appetito.
