Chicken wings in a flaxseed crust

Name: Chicken wings in a flaxseed crust
Ingredients: 500 g chicken wings; 1 egg; 2 tablespoons grated Parmesan; 1 teaspoon garlic powder; 200 g flaxseeds

Meat - Chicken wings in a flaxseed crust by Olimpia L. - Recipia

Chicken wings in a flaxseed crust bake for 15-20 minutes at 180°C, until the coating turns golden. The egg binds the flaxseeds and Parmesan into a crispy crust. With wings, I first check that they’re roughly the same size. Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes. Servings: 2. Approximately 960 kcal and 58 g protein per serving.

Ingredients

500 g chicken wings
1 egg
2 tablespoons grated Parmesan
1 teaspoon garlic powder
200 g flaxseeds

Preparation

1. Preheat the oven to 180°C. Pat the wings dry with paper towels and beat the egg in a bowl. 2. Mix the grated Parmesan with the garlic powder and flaxseeds. 3. Dip each wing in the egg, then coat it in the seed mixture and place it on a baking tray. 4. Bake for 15-20 minutes, until the crust is golden brown and the meat is cooked through.

Notes

I serve them with cabbage salad. Choose wings that are close in size; smaller ones brown faster, while larger ones may need more than 15-20 minutes. Flaxseeds should smell fresh, with a slight nuttiness; if they smell bitter or like old oil, don’t use them. Press the crust gently after dipping the wings in the mixture; sometimes the seeds slide off the damp skin. You can replace the Parmesan with the same amount of pecorino, but the crust will be saltier. This dish contains eggs and dairy. Store cooked wings in a sealed container in the fridge for up to 3 days; the crust softens over time.