Ingredients
2 kg Chicken Wings
1/4 cup Plain Flour
1/4 cup Corn Flour
1/3 cup Harvey’s Kitchen Sally Spice
Preparation
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.
In a bowl mix flours and spice. Line a baking tray with baking paper
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.
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.
Heat oven to 200 degrees C and cook Chicken wings for 30-40 minutes, turn wings over half way.
When cooked serve on large trays to the waiting crowds with sauces and dips to your liking.
