About this recipe:Chicken wings are marinated overnight in a spicy buttermilk mixture. Before cooking, the wings are breaded with cornflakes crumbs and then oven cooked. To finish off, they are drizzled with a spicy honey mixture. Delicious finger food but very addictive!
2 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic granules
20 chicken wings
85g cornflakes, crushed
60g plain flour
1 pinch salt and black pepper to taste
1 tablespoon crushed chilli flakes
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Whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder and garlic granules in a bowl; pour into a zipper sandwich bag. Add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
Preheat an oven to 200 C / Gas 6. Grease two baking trays.
Combine the crushed cornflakes, flour, cornmeal and salt and pepper to taste in a bowl. Remove the chicken wings from the marinade and discard the remaining marinade. Press the wings into the cornflake mixture and place onto the prepared baking trays.
Bake in the preheated oven until the meat is no longer pink and pulls easily away from the bone, about 30 to 40 minutes. While the chicken is cooking, stir together the honey and crushed chilli flakes in a small saucepan over medium heat until the honey thins. Keep warm until the wings are ready. Once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. Toss until evenly coated. Now you will have a big pile of hot, crunchy, spicy, sticky wings.