Harvey's Kitchen and BBQ Recipes

Chicken Wing King

Chicken Wing King

Authored By David Wilson

You can become the King of Wings with this recipe. Roll it out at BBQ's, family gatherings and parties and trust me, the plate will be clean and everyone will be looking for more. Every time I cook this recipe I always think I am over catering and by the end of the night there is not a spare wing in sight.
My favourite version is with the Harvey's Kitchen 'Sally' Spice mix, but if you like it hot shake Harvey's Kitchen 'Bernie' over the wings, If you like it a bit herbal shake out Harvey's Kitchen 'Hugo'.

Chicken Wing King

INGREDIENTS
2kg Chicken Wings
1/3 cup Spice (Sally)
1/4 cup Cornflour
1/4 cup plain flour
 
STEP 1
Wash chicken wings and allow to partly dry. You can break the chicken wings down into drumette, wingette and wing tips if desired, I like them as they are.
 
STEP 2
In a bowl mix flours and spice. Line a baking tray with baking paper
 
STEP 3 - Coating the Wings
Option A - Plastic Bag Approach
Grab an old shopping bag and add the dry mix and chicken wings. Seal the bag with your hand or a tie and then shake, shake, shake. Open bag and check but you should have a bag of perfectly coated chicken wings.
 Option B - Flour Tray
Pour dry mix onto a tray and then toss the chicken wings in the dry mix till each has a good coating.
 
STEP 4
Lay chicken wings onto the baking paper tray and allow to sit letting the chicken juices absorb into the flour. This will give you a great finish.
 
STEP 5 - Cooking
Option A - Oven
Heat oven to 200 degrees C and cook Chicken wings for 30-40 minutes, turn wings over half way.
 Option B - BBQ
Heat BBQ to hot and grill wings for 25-30 minutes, turning every 10 minutes 
Option C - Fryer
Heat fryer to 190 degrees C and fry wings for 7-10 minutes. You can also do a double dredge of flour to get a crispy finish.
 
When cooked serve on large trays to the waiting crowds with sauces and dips to your liking.


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