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Crunchy buttermilk and rosemary chicken wings With Red Cos Salad

2 cups buttermilk
1 tablespoon dried rosemary
1/4 cup lemon juice
4 Barbismoked™ Smoky Paprika Seasoned Smoked 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

1/4 cup whole-egg mayonnaise
2 teaspoons lemon juice
75g blue cheese, crumbled
2 red cos lettuce hearts, quartered lengthways


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.
Step 2
Preheat oven to 200C/180C fanforced. Line a large baking tray with baking paper.
Step 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.
Step 4
Bake for 35 to 40 minutes or until golden and cooked through.
Step 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.



Based on a recipe featured on