Crispy Chicken Wings: Submitted by: Grace Elizabeth Hudel | Date Added: 23 Jan 2011
Listed in: Main Courses

1/4 cup (35 g) flour
1/4 cup (30 g) cornstarch
1 large egg, well beaten
1 1/2 tsp garlic salt
1/2 tsp paprika
1 tsp chicken Bouillion Concentrate, liquid or dry
1/2 to 1 tsp Frank's hot pepper sauce, according to taste
10 chicken wings, Dried, tips removed, then each wing cut into two pieces
1 Tbsp Canola Oil:

In a large bowl, mix together the flour, starch, egg, salt, paprika, bouillion concentrate and hot sauce until it’s a thick paste.

Add the wings and mix with your hands until they’re thoroughly coated.

Put the coated wings in the ActiFry and drizzle with the oil. Close the lid and cook for 35 minutes, until brown and crispy.

Recipe Pictures - Hover cursor to scroll if several images: Visitor Comments (16):

very good Left by: christina (17 Jun 2017)

GREAT! Fried chicken wings without the excess fat, mess, or wasted oil! TIP for getting the coating to stick -- same as I used to do on fried chicken. After flouring chicken, let pieces sit on plate in single layer about 5 minutes then shake in flour mix again before frying. Do NOT dip in egg a second time. Most of coating will stay on chicken Left by: Kat (27 Apr 2014)

made this last night couldn't get the paste to stick to chicken so i scraped it and started over kept the breading separate from the egg and while cooking it without the spinner installed turned out great and wings were very crispy Left by: ward (9 Dec 2013)

this recipe is delicious however i did add a tbspn of water and 2 tbspns of hot sauce......had no problem with the batter sticking to wings.... Left by: anne barnes (12 Jan 2013)

I did not use egg but I followed other people recomendation with putting water and milk. The result is still crispy although most coating fell off. However my wings are too dried when I cook them for 35 min. So I think it is much lesser minutes 25-30 min. to check the wings. Left by: Mary (21 Jun 2012)

I just saute the wings with hot and spicy mix and fried them without putting any oil. They came out crispy and tasty! Left by: Fiona (27 Feb 2012)

This was very good and quite crunchy and tasty. But, I too, had to add about 2 tsps. of water. Without that, I could not have gotten this mix onto the wings. Left by: Amy (23 Jan 2012)

We dipped the chicken wings in an egg & milk mixture and then dredged them in the flour spice mix. They turned out fantastic! We did add some extra spices to the mix due to family preference Left by: Kim (4 Jan 2012)

I made my own recipe with a coating as well and found a lot of the coating fell off as is expected. But I still love the resulting flavour of the wings and enough coating still remains to soak up my favorite hot sauce. I simply dump the excess crumps (along with the chicken grease they absorbed) in the recycle bin. I figure the chicken grease is better off ther than in my arteries :), but the wings still taste as great or better than deep fried but without feeling near as greasey. For my recipe you definitley dont need to add any oils and I suspect the same applies for this one Left by: Mark (30 Nov 2011)

Tried these wings this evening and they were very well received by my picky eaters. The coating was quite thick so I add a wee bit of water to thin out. Crispy on the outside and juicy on the inside. YUM! Left by: Karin (23 Oct 2011)

I tried to use this recipe and the mixture would not coat the wings at all it was far too dry. Has anyone else had this problem? Left by: Lynn (26 Sep 2011)

I made wings last night with no oil but a sprinkling of Montreal Chicken Spice - they were delicious!! and no mess Left by: Nicole (9 Sep 2011)

Same here. What a mess! chicken taste good but the coating is left in the pan. Left by: Adrian (25 Jul 2011)

Next best thing to Deep fried wings, maybe better! Left by: Ron (14 May 2011)

I have made things with cornstarch coating and had the same result -- a mess in the t-fal pan. I find that it is best to just give your potatoes or wings a dusting with some semolina flour with whatever spices and then cook with the required oil and the results are tasty and not messy. Left by: jkb (4 Mar 2011)

I cooked these the other night and although the wings were sensational most of the coating fell off and made a real mess in my Actifry. Could anyone assist me in why this happened? Left by: Barbara Russell (28 Feb 2011)