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Panko Wings

Every once in a while I crave for fried chicken. Maybe it is the crispy, crunchy savoury outside with the tender inside. Either way, when I crave it, I turn to this recipe for oven fried chicken. The use of Panko bread crumbs adds that extra little crunch.


  • 1 cup Panko bread crumbs (available from Oriental Grocery Shop)

  • ½ cup Canola oil + 2 tablespoons

  • Baking pan

  • 2 kgs chicken wings

  • Marinade:-

  • 2 cloves garlic - minced

  • 2 tablespoons fresh ginger - grated

  • 1 teaspoon Chinese five spice powder

  • 2 tablespoons sesame oil

  • ¼ teaspoon white pepper

  • 3 tablespoons fish sauce

  • 1 teaspoon kicap manis or honey


  • 1.

    Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (save wing tips for making stock).

  • 2.

    Mix prepared chicken pieces in the marinade.

  • 3.

    Leave it in the fridge for about ½ hour.

  • 4.

    Preheat oven to 200C.

  • 5.

    Drain chicken pieces and discard marinade.

  • 6.

    Dip chicken pieces into Panko bread crumbs to coat evenly.

  • 7.

    You may need to press the bread crumbs onto the chicken pieces so it coats well.

  • 8.

    Put canola oil into a baking pan big enough to fit the chicken pieces in a single layer.

  • 9.

    The oil should coat the bottom of the pan.

  • 10.

    Lay the chicken pieces in a single layer.

  • 11.

    Drizzle a little more canola oil over the top , about 2 tablespoons.

  • 12.

    Bake for 25 minutes.

  • 13.


  • 14.

    Bake another 20 minutes or until the chicken pieces are golden brown.


Dredging the wings in Panko bread crumbs before baking gives crispier wings

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