Crunchy buttermilk chicken wings

These wings will really benefit from an overnight soak in the buttermilk marinade. The buttermilk is a little tangy, and will help keep the wings juicy on the inside while the bread crumbs crunch up nicely on the outside.

Less than 1 hour

Serves 4

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Ingredients:

Chicken wings:

1½ cups (375ml) buttermilk
2 tsp (10ml) chicken spice
¼ cup (60ml) fresh parsley, chopped
1.5kg chicken wings, partially roasted
1½ cups (375ml) breadcrumbs
Salt and milled pepper
Mayonnaise, for serving

Method

Preheat oven to 180°C.
Mix buttermilk, chicken spice and parsley together.
Toss chicken wings in sauce to coat.
Mix breadcrumbs with a pinch salt and pepper and coat wings.
Place on a baking tray lined with baking paper.
Bake for 30-40 minutes until golden and cooked through.
Serve with mayonnaise.

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