Chicken Chupa Chups

Ingredients:

• 12 chicken wing shoulder pieces, skin on
• 1 teaspoon coarse salt + more to taste
• 3 slices sourdough sandwich bread, crusts removed and torn into pieces
• 1 clove garlic, coarsely chopped
• 1/4 cup chopped parsley leaves
• 2 green onions, chopped
• 2 tbsp (30 g) butter, melted
• 1/3 cup honey mustard
• Hot sauce optional

Preparation:

1. Preheat oven to 220°C or fan oven to 218°C.
2. Place the wing upright on its wide base, holding it by the bone, and use a small knife to scrape the meat down to expose the bone, creating a chicken lollipop. Repeat with the remaining wings. Season generously with salt and pepper.
3. Pulse the bread in a food processor until coarse crumbs form (pulse 12 times). Add the garlic, parsley, green onions, 1 teaspoon of salt, and pepper to taste. Continue processing, but do not process to a paste. Transfer the mixture to a shallow bowl and stir in the melted butter.
4. Brush each wing with honey mustard. Then press and roll each wing in breadcrumbs to coat completely. Arrange the wings (upright if possible) on a rack set over a baking sheet. Bake until the chicken is cooked through and the breading is crispy and golden brown, 20-25 minutes. Serve the wings hot or at room temperature with hot sauce.