This crispy oven baked chicken wing recipe is very easy to do. The wings have cornflake and flour coating and really crisp up nicely.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
Put the cornflakes into a ziploc bag and crush them with a rolling pin.
Measure the flour into a bowl and season with salt and paprika.
In a medium sized bowl, beat the eggs until foamy.
Pour half of the cornflake crumbs into a shallow dish (add more as you need to)
Rinse the chicken wings in cold water and pat
dry with paper towels.
One by one, dredge the wings in the flour.
Next dip in the beaten eggs. Shake off excess.
Place each wing into the cornflake crumbs, pressing the crumbs onto the chicken on all sides, to coat well.
Gently shake off any excess.
Place the cornflake coated wings onto the prepared baking sheet in a single layer. Leave a little space between each wing. Place into the preheated oven and bake for 40-45 minutes. Flip wings half way through the baking time.
When done, turn on broiler.
Drizzle a little margarine or butter on each wing and broil for about 2 minutes each side.
Keep a close eye so you do not burn them in this final crisping process.