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“I had some chicken wings left over from a barbecue and fancied them done in crispy breadcrumbs. I didn't want to fry them, though, so thought I'd try a pure baked method. They came out really well and I'll definitely do them again. Use brown or wholemeal if you want extra texture and flavour. Serves 2 as a meal or 4 as a snack. Serve with potato wedges and salad if you wish.”

Ingredients Nutrition


  1. Pre-heat your oven to 200°C.
  2. Prepare your baking tray with a sheet of lightly oiled foil to prevent sticking.
  3. Cut the wings at the joint and trim the tips if you wish.
  4. Put the bread, garlic, basil, paprika, cayenne and seasoning in a food processor and blitz to make breadcrumbs.
  5. Dip the wings into the egg and then cover with the crumbs.
  6. Place on your prepared tray and place in the oven.
  7. Bake for 30-35 minutes, turning once. To check they are done, take the chunkiest wing and cut into it to the bone; make sure the juice is clear and there is no redness left.

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