If you’re budget is a little tight, then a kilo of chicken wings can go a long way. You can take them from boring to delicious with this finger lickn chicken bites recipe. This makes a great dinner meal which you can boost by serving with 3-4 different types of vegetables and leftovers are awesome for the lunchbox. Part of the appeal of these is they are a finger food – pick them up and eat them, no need for knife and forks.
Getting The Most Out Of Your Wings
A kilo of wings generally is about 10 wings. From every wing, you can make 3 pieces. See the knife marks in the picture below to see where to cut each one. This gives me 20 larger bites and the wing tips. I use the 2 larger bites for this recipe, and whilst I am preparing the ingredients for this recipe, I bake the wing tips for 10 minutes. I then use the wing tips when I next make my next batch of chicken broth.
Ingredients
- 1 cup gluten free plain flour
- 1 tspn Herbamare
- 1/4 tspn ground pepper
- 1 tspn onion powder
- 1 tspn garlic powder
- 1 tspn italian mixed herbs
- 1/2 tspn smoked paprika
- 1/2 tspn mustard
- 2 eggs
- 1 tblspn milk
- 2 tblspns coconut oil for baking
Method
- Mix all the dry ingredients in a bowl – I just used a fork and mixed it all around
- In a separate bowl, whisk eggs and milk
- Coat the chicken bites in the finger lickn flour mixture
- Then roll the chicken bites in the egg
- Then re-roll in the finger lickn flour mix
- Re-roll the chicken bites in the egg mixture
- Roll them again in the flour
- Place them in the fridge for 10 minutes, this helps the finger lickn mix stick to the chicken
- Pre-heat oven to 200 degrees and melt coconut oil in a baking tray
- Place chicken bites in the baking tray and using tongs, roll them (gently) in the oil
- Bake 30 minutes, then turn them over, bake a further 30 minutes
- Allow to cool slightly before serving so they can be picked up in their fingers.
Freezing and storing
These are best eaten within 24 hours. Allow to cool before placing in a container in the fridge for school the next day.