Extra Crispy Baked Chicken Wings
1 hr 30 min
Wings so crispy you'll swear they're deep fried. The secret is baking powder - makes the skin absolutely shatter when you bite it.
chickenbakedcrispy
Chicken and Bulgur Croquettes
Crispy little croquettes packed with chicken, bulgur, and pistachios — great as a snack or part of a tapas spread. Kids love them.
Instructions
- 1
Cook the bulgur according to the package instructions, then pour it into a colander and let it drain really well.
- 2
Using a sharp knife, cut the chicken thigh fillets into thin strips, then chop the meat into a rough mince. Transfer to a bowl and mix in the salt thoroughly, then stir in the rest of the croquette ingredients.
- 3
Mix the pistachios and sesame seeds together in a deep plate.
- 4
Dip a tablespoon in cold water and shape the mixture into small, cigar-shaped croquettes using the spoon and your other hand. Roll each one in the nut and seed mixture, then place on a sheet of baking paper.
- 5
Melt the margarine in a hot frying pan and fry the croquettes in batches for about 4 minutes on each side, until cooked through. Transfer to a plate lined with kitchen paper to drain off a little oil.
- 6
Stir together the mayonnaise, lemon juice, and pepper to make the dipping sauce.
Per average serving
1.0k
Calories
kcal
33.7
Protein
g
39.8
Carbs
g
81.4
Fat
g
9.9g
Fiber
3.8g
Sugar
834mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.0k
Calories
kcal
33.7
Protein
g
39.8
Carbs
g
81.4
Fat
g
9.9g
Fiber
3.8g
Sugar
834mg
Sodium
Tips from the kitchen
- Drain the bulgur properly before mixing it in. If it's still holding water the mix turns soft and the croquettes fall apart in the pan.
- Chopping the chicken by hand instead of using a food processor keeps a bit of texture in the mince. The croquettes hold together better that way.
- Wet the tablespoon and your hand with cold water before shaping each one. The mixture is sticky and the water stops it grabbing onto your fingers.
- Watch the heat under the pan. Pistachios and sesame burn fast, so if the coating darkens before the 4 minutes are up, turn it down a notch.
- Fry in batches and don't crowd the pan. Too many at once drops the temperature and they steam instead of crisping.
Ways to vary it
- Swap the pistachios for chopped walnuts or pine nuts if that's what you've got in the cupboard. The sesame coating still works the same way.
- Stir a teaspoon of ground cumin or sumac into the chicken mix for a more Middle Eastern lean.
- If you'd rather not fry, bake them on baking paper at 200°C for around 20 minutes, turning halfway.
Storage & leftovers
Keep cooked croquettes in the fridge for up to 3 days in a sealed container. They freeze well raw and coated, so lay them on a tray to freeze before bagging them up, then fry from frozen with a couple of extra minutes per side. Reheat cooked ones in a hot oven or pan to bring back the crunch, never the microwave or they go soggy.
What to serve with it
A simple tomato and cucumber salad on the side balances the richness, and warm flatbread is good for scooping up the lemon mayo. They also hold their own on a tapas table next to olives and hummus.
UC
By Untrained ChefPublished 19 May 2026 · Updated 11 July 2026
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