Why You’ll Love these Ultimate Chicken Wings
There are five irresistible reasons you’ll fall in love with these ultimate chicken wings.
First, the shake-bag coating method guarantees perfectly even coverage—no bald spots, just crispy perfection.
Second, that resting period when the chicken juices absorb into the flour? Absolute game-changer for texture.
Third, they’re baked, not fried, so I can actually socialize instead of babysitting a hot oil bath.
Fourth, the harvey’s kitchen mixed spice creates a flavor that’ll have friends begging for the recipe.
Finally, their versatility is unmatched—serve them with any sauce from buffalo to sweet chili, and watch them disappear in minutes.
What Ingredients are in Ultimate Chicken Wings?
For the ultimate chicken wings, we need just a handful of ingredients that work together to create that perfect crispy coating and mouthwatering flavor. The beauty of this recipe lies in its simplicity – no complicated marinades or hard-to-find spices, just basic pantry staples that transform ordinary chicken wings into something extraordinary. The magic happens when these simple ingredients come together in that shake-bag technique.
- 2 kg chicken wings
- 25 g harvey’s kitchen mixed spice
- 25 g cornflour
- 25 g plain flour
- Baking paper (for lining the tray)
When shopping for your wings, look for plump, fresh ones with good color. The mixed spice is really the secret weapon here – if you can’t find harvey’s kitchen brand specifically, any good quality poultry seasoning will work, though you might need to adjust quantities to taste. The combination of cornflour and plain flour creates that perfect crispy exterior while still keeping the meat juicy inside. And remember, while these ingredients make the perfect basic wing, you might want to have some of your favorite dipping sauces on hand for serving – buffalo, ranch, blue cheese, or even a simple garlic aioli would all complement these wings beautifully.
How to Make these Ultimate Chicken Wings
Let’s start by prepping our 2 kg of chicken wings – give them a good wash and allow them to partly dry.
Now, here’s where personal preference comes in: you can break down the wings into drumettes, wingettes, and wing tips if that’s your style, but honestly? I rather enjoy them left whole, just as nature intended. There’s something satisfying about tackling a full wing with all its glorious parts intact.
Next comes the magical coating that transforms these ordinary wings into crispy delights. In a bowl, combine 25 g of harvey’s kitchen mixed spice, 25 g of cornflour, and 25 g of plain flour. This trio creates the perfect crispy exterior while locking in all those juicy flavors.
Line a baking tray with baking paper (trust me, future you’ll thank present you for this cleanup-saving step). Now for the fun part – grab an old shopping bag, add your dry mix and chicken wings, then seal it up and shake, shake, shake! It’s like a little kitchen dance party, and when you open that bag, you’ll find perfectly coated wings ready for their oven debut.
Here’s a vital step many recipes miss: lay those coated wings on your prepared baking tray and let them sit for a bit. This resting time allows the chicken juices to absorb into the flour mixture, which results in a finish so perfect you’ll wonder why you ever ordered takeout.
When you’re ready to cook, heat your oven to 200 degrees C and bake those beauties for 30-40 minutes. Don’t forget to flip them halfway through for even crispiness – nobody wants a wing that’s overdone on one side and underdone on the other.
When they emerge golden and crackling from the oven, serve them on large trays with an array of your favorite dipping sauces. And prepare yourself, because once people taste these wings, you might find yourself with the unofficial title of Neighborhood Chicken Wing King.
Ultimate Chicken Wings Substitutions and Variations
While this recipe is practically perfect as-is, I’ve discovered numerous delicious substitutions and variations that can transform these wings to suit any occasion or dietary need.
For a gluten-free option, simply swap the plain flour for rice flour. The cornflour (cornstarch) is already gluten-free.
Can’t find Harvey’s Kitchen mixed spice? No problem. Mix paprika, garlic powder, onion powder, and a touch of cayenne for a similar kick.
Want something different? Try coating with parmesan and Italian herbs, or go Asian-inspired with five-spice powder.
Trust me, once you’ve mastered the basic technique, these wings become your culinary canvas.
What to Serve with Ultimate Chicken Wings
Every spectacular plate of chicken wings deserves equally impressive sidekicks to round out the meal.
I’ve found that cooling dips like blue cheese or ranch dressing aren’t just traditional, they’re practically mandatory for taming that spicy kick.
Crisp veggie sticks—carrots, celery, cucumber—provide the perfect texture contrast to those tender wings.
Who doesn’t need something fresh between those messy bites?
For heartier appetites, I serve seasoned potato wedges or a creamy coleslaw.
And don’t forget the napkins, lots of them.
Trust me, with these wings, you’ll need a small forest’s worth.
Final Thoughts
After mastering this chicken wing recipe, I’m convinced it’s truly earned its “ultimate” title.
The simple shopping bag coating technique creates that perfect, crispy exterior while keeping the meat juicy inside.
What I love most is how versatile these wings are—dress them up with fancy dips for game day or serve them plain for a weeknight dinner.
The Harvey’s Kitchen spice blend does the heavy lifting flavor-wise, but feel free to customize with your favorite seasonings.
Crispy Baked Chicken Wings
Ingredients
Equipment
Method
- Wash the chicken wings and allow them to partially dry. You can either leave them whole or break them down into drumettes and wingettes according to preference.
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine the mixed poultry spice, cornflour, and plain flour until well integrated.
- Line a baking tray with baking paper to prevent sticking and make cleanup easier.
- Place the dry flour mixture into a paper bag or plastic shopping bag. Add the chicken wings, seal the bag, and shake vigorously until all wings are evenly coated.
- Arrange the coated wings on the prepared baking tray in a single layer, ensuring they don’t touch. Allow them to rest for 10-15 minutes so the chicken juices can absorb into the flour coating.
- Bake in the preheated oven for 30-40 minutes, flipping the wings halfway through cooking time to ensure even crispiness.
- Wings are done when they’re golden brown and crispy on the outside. Serve immediately with your favorite dipping sauces.
