Mom's Cornflake Wings

These don't really have a name- they're one of Mom's special inventions. The ingredient list and method is very simple, but the result is amazing. Savoury, crispy, and fall off the bone tender all at once. Two things are important: crush the cornflakes yourself. Commercially prepared cornflake crumbs will NOT give the same result. I know, I tried. And two, marinate the wings at least overnight for maximum flavour.

These are the main ingredients:

First ingredient, jarred bulgogi marinade. I've used a couple of different brands. It doesn't seem to matter. This is T&T house brand bulgogi marinade.

This is where Mom adds her secret ingredients. For approximately 2kg of wings I used about a cup and a bit of marinade, then added 2 tsp Knorr chicken boullion powder, 2 tsp garlic powder, and 2 Tbsp brown sugar. If you like spice, this is where you could also add some chile paste or sriracha. I kept this batch mild. This was a pretty huge batch that made 2 large cookie sheets of wings. 

Mix together the marinade and extra seasonings, then coat wings well. Refrigerate overnight. 

When you're ready to cook the wings, start by crushing some cornflakes. Do not use a food processor. You want fairly coarse crumbs. I use Mom's method of using the bottom of the glass.

Work with one wing piece at a time. Remove from marinade and plop into the bowl of crumbs.

Turn to coat. It might look like not enough crumbs are sticking, but that's ok. Do your best to cover the wings, but a few bare spots are fine.

Place on parchment lined cookie sheet. 

Bake at 375F. Do not use convection setting. It seems like a good idea to crisp things up, but these burn easily and you will regret it. Do not turn. Cook until a few spots are deep brown. Watch carefully at the end, they can burn fast. Total baking time is 45-50 minutes. Good straight from the oven, at room temperature, or even cold from the cooler while camping.

Cornflake Crusted Wings

1 kg chicken wings

2/3 cup prepared bulgogi marinade

1 tsp garlic powder

1 tsp chicken boullion powder

1 Tbsp brown sugar

Combine all ingredients and refrigerate at least overnight. 

Preheat oven to 375F. Line large cookie sheet with parchment paper. 

Start by crushing about 4 cups of cornflakes into coarse crumbs. You may need to add more as you bread the wings. Working with one piece at a time, coat each wing in crumbs, pressing to make them stick. Place on prepared sheet. Bake for 45-50 minutes, until deep brown in a few spots.