Feeling like a cheat day? Then try our yummy healthier version of fried chicken with our African Scotch Bonnet chilli paste.
500g chicken wings. For vegans we recommend @eatplanted chicken, it's so delicious!
200ml soy milk
1tsp lemon juice
2 tbsp Neema African Scotch Bonnet Chilli Paste
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp of all purpose seasoning
80g almond meal or rice flour
30g gluten free breadcrumbs
1 lime cut into wedges to serve
Salt to taste
- Combine the soy milk, lemon juice with Neema African Scotch Bonnet Chilli Pastes, 1/2 tsp of each the spices in a large bowl, add the chicken wings and toss to coat. Leave to marinate in the fridge for at least 4hrs or overnight if possible.
- Preheat the oven to gas 9 or 240°C. Mix the remaining spices with the flour and breadcrumbs and tip half onto a large plate (using half the flour at a time stops clumps forming). In turn, take each piece of chicken from the marinade and dip into the flour mix to coat on both sides. Transfer to a wire rack set over a baking tray and repeat until all chicken is coated.
- Lightly spray each chicken with olive oil. Cook for 30-35 mins at the top of the oven until juices run clear when skewer is inserted into the thickest part of the meat. Serve with lime wedges.
- If you prefer to deep fry then you can do from Step 2.
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