Golden and crunchy, never fail to please.
1kg (2.2lb) chicken wings or ‘nibbles’ (wing tips discarded and wing bone divided into two pieces) 1 cup panko crumbs ¾ cup finely grated grano padano (or parmesan) 1 tsp salt plus flaky sea salt for sprinkling Freshly ground black pepper 1 tsp chopped marjoram or ½ tsp dried oregano 90g (3 oz) butter
1 Remove chicken from fridge 15 minutes before preparing. Drain chicken and pat dry with paper towels.
2 Mix crumbs, cheese, salt and a little pepper and chosen herb together.
3 Melt butter in a microwave in a wide but shallow china bowl. Failing a microwave, melt butter in a saucepan then tip it into a heated wide but shallow bowl (see why this will help in Recipe Notes below).
4 Add chicken wings in batches to bowl of melted butter and toss gently until they are coated with butter, then tip into mound of crumbs (I usually put the crumbs on paper towels) and pat on crumbs. Repeat with remaining chicken wings.
5 Spread wings in a shallow baking tray lined with baking paper. Bake for 25 minutes in an oven preheated to 200°C, then turn wings over and continue cooking 5-10 minutes more until golden and cooked through. Sprinkle with sea salt and serve hottish or at room temperature.
If you put very cold chicken wings into melted butter they will most likely set the butter. Take them out of the fridge 15 minutes before preparing. A heated china bowl will keep the butter warmer for longer than a metal saucepan. Adding a few wings at a time to the bowl of butter stops the temperature from lowering. And a wide bowl is better as there is a larger warm surface to keep the butter flowing. Choose a large shallow roasting tin and spread out the chicken wings so they are not touching each other to ensure even cooking.