I was watching Tyler Florence on Food Network a couple of days ago and damn, he made me salivate at his delicious-looking rosemary panko chicken. Turns out that we just bought some panko breadcrumbs from Japan Centre and I thought I could whip up a healthy-ish crispy chicken dish without deep-frying anything! I made some mental notes on Tyler’s techniques and came up with a recipe, which thankfully turned out AMAZING!
This recipe is really easy although it calls for quite a bit of washing up, not that I mind because the chicken wings were downright moist on the inside, crispy on the outside, in short they were exceedingly tasty! M, who is the biggest fan of crispy chicken wings, loved them and I was happy to be able to indulge in healthy crispy wings that weren’t deep fried. Do try out the recipe and feel free to tweak the flavours you want for the chicken! We served these with some roasted vegetables that were flavoured with rosemary and they were delish!
Here are the recipes:
Spicy Garlic Panko Chicken Wings
10 chicken wings, washed and patted dry
1 cup plain flour + 1 teaspoon salt + dash of black pepper (mixed)
1 cup whole milk + 2 eggs + 3 teaspoons tabasco sauce +1/2 teaspoon salt (whisked)
90g panko breadcrumbs + Marinade (see below for Marinade recipe)
3 tablespoons olive oil
4 cloves garlic, sliced
1 teaspoon salt
1 red chilli, deseeded and sliced (can add more if you want it to be more spicy)
1 sprig rosemary leaves
- Pounds all marinade ingredients together and add it to panko breadcrumbs, mix well.
1. Coat chicken in plain flour mixture and shake off excess.
2. Coat chicken wings in egg mixture, followed by panko mixture.
3. Rest wings in fridge for 20 minutes to set (so crumbs won’t fall off during baking). Lay out wings on tray lined with foil.
4. Bake in oven preheated at 180 degrees Celsius for 30 minutes (time depends on your oven) and then get a golden brown sheen on the wings by baking it further for 3 minutes at 200 degrees Celsius.
150g zucchini, sliced
300-400g sweet potato, peel and cut into wedges
1 and 1/2 sprigs of rosemary leaves
Sea salt and pepper to taste
1. Lay vegetables on tray lined with foil. Sprinkle rosemary leaves, salt and pepper. Add a generous lug of olive oil.
2. Bake at 180 degrees Celsius for 35-40 minutes till vegetables are softened and then at 200 degrees Celsius for 3 minutes.
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