The olive oil spray is a must and of course the wire rack works best as it allows the hot air to circulate around the chicken (so you don’t end with a soggy bottom side)
This week the new site design will be finished and products must be photographed. Veggies, sticky chickenwings…you name it this is my new go to dippingsauce
Serve chicken fingers withdippingsauce and salad. Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere
For the breadcrumbs, I used the same method as my regular BakedChicken Fingers. I baked them in the oven until juicy on the inside and crunchy on the outside
See below for step by step photos for how to cut chickenwings. However, I neither have the fridge space nor am I organised enough, so I just dry them using paper towels (see photo below for how I do this)
The recipe that I am sharing with you today includes a Zesty DippingSauce. It's really easy just start with a pound of fresh, cleaned and rinsed green beans
Toss hotwings in sauce until all pieces are coated. Third, you will appreciate the bite on these ones, which would be of a more substantial quality, unlike those overburdened with excessive oil
Pour this hotsauce over the bakedchickenwings and toss nicely to coat each piece with the sauce. Serve HotSauceChickenWings immediately garnished with spring onion greens
To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, and baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf
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