| | Crunchy buttermilk and rosemary chicken wings
Crunchy buttermilk and rosemary chicken wings
Crunchy buttermilk and rosemary chicken wings 4.3-5 9
  • Calories: 3341 kj
  • Fat: 46.6g
  • Carbohydrates: 54.8g

How to Make:

  1. Combine buttermilk, rosemary, lemon juice and garlic in a jug. Cut wing tips from wings and discard. Cut each wing in half at joint. Place in a large shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 2 hours to allow flavours to develop.
  2. Preheat oven to 200C/180C fanforced. Line a large baking tray with baking paper.
  3. Combine flour, breadcrumbs, paprika, onion powder, salt and cayenne pepper in a large bowl. One by one, remove chicken wings from marinade, then coat in crumb mixture, shaking off excess. Place on prepared baking tray. Spray with oil.
  4. Bake for 35 to 40 minutes or until golden and cooked through.
  5. Meanwhile, make Red cos salad with blue cheese aioli Place mayonnaise, lemon juice and blue cheese in a bowl. Whisk to combine, adding 1 tablespoon cold water if mixture is too thick. Place cos on a serving platter. Drizzle with blue cheese dressing. Serve chicken with salad.
Time for preparing:
40 min.


  • 2 cups buttermilk
  • 1 tablespoon dried rosemary
  • 1/4 cup lemon juice
  • 2 garlic cloves, crushed
  • 12 chicken wings
  • 1 cup plain flour
  • 1 cup panko breadcrumbs
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • Olive oil cooking spray
  • Red cos salad with blue cheese aioli
  • 1/4 cup whole-egg mayonnaise
  • 2 teaspoons lemon juice
  • 75g blue cheese, crumbled
  • 2 red cos lettuce hearts, quartered lengthways
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