Everyone loves chicken wings, am I right? BBQ, spicy, fried, with blue cheese sauce, smothered in Sriracha or Korean style. You name it, I’m obsessed with all of them and could eat them for dayzzz (literally)!
There’s nothing quite like making your own chicken wings though, not to mention much cheaper. As much as I love them, they can be quite pricey sometimes. Also, it’s so much easier to make a healthier version at home, without having to compromise on the taste. AND, you can eat them in your PJs while watching Love Island (no, of course not me, I have a social life 😀 duh).
If you’ve never experimented with nut crust in your cooking, you my friend are missing out in life! Nut crust is a total game changer as it gives your meat/fish a wonderful crunchy crust and incredible flavour, without overtaking the latter.
These chicken wings with pistachio and almond crust are the perfect option for when you’re craving a crunchy, simple and a bit out of the ordinary meal that is also friendly on the wallet. They’re great for when you’re having people over and want to offer something more than just chips and dips, but can’t be bothered to stay in the kitchen for too long. Couple them with a side salad and a light aioli or guac and you got yourself a healthy and delicious snack or lunch! And a definite crown pleaser.
Recipe (9 chicken wings)
- 9 chicken wings
- 2 whole eggs, beaten
- 200g finely chopped pistachios
- 200g almond flakes
- Garlic clove, grated
- Mix of spices: turmeric, cayenne pepper, mustard powder, black pepper
- Virgin olive oil
Heat the oven to 180ºC. In a deep plate, mix together chopped pistachios and half of the spice mix and garlic. Using a separate plate, repeat the same with almond flakes. In a third bowl, beat the eggs so the egg yolk and white are well mixed together. Season the chicken wings with salt and dip them individually first in the eggs, then either the pistachio or almond mix. You might need to readjust the almond flakes a bit so they’re evenly spread.
Place the wings on a baking trey, lined up with parchment paper and sprinkle with olive oil. Broil them in the oven for about 35-45 minutes, depending on the size of the chicken wings. Turn them over half way through to get the crispiness on both sides and to avoid burning the crust.
Serve with a refreshing tomato salad, homemade aioli, guac or mint yoghurt dip.