Spicy crispy chicken wings

Name: Spicy crispy chicken wings
Ingredients: 11 chicken wings cut in half; 2000 ml water; 1 teaspoon salt; 150 g cornflakes; 2 teaspoons spicy chicken seasoning; 2 teaspoons wholegrain mustard; 3 eggs; 100 g flour; 250 ml oil

Meat - Spicy crispy chicken wings by Carla M. - Recipia

Spicy crispy chicken wings are boiled first, then fried in a cornflake crust. The crushed flakes make a rougher coating, closer to schnitzel crust than a smooth one, and the meat is cooked before it goes into the pan. I serve them with french fries and roasted peppers, without sauce. Prep: 20 minutes. Cook: 46 minutes. Rest: 5 minutes. Total time: 71 minutes. Servings: 4. About 540 kcal and 30 g protein per serving.

Ingredients

11 chicken wings cut in half
2000 ml water
1 teaspoon salt
150 g cornflakes
2 teaspoons spicy chicken seasoning
2 teaspoons wholegrain mustard
3 eggs
100 g flour
250 ml oil

Preparation

1. Remove any stray feathers from the 11 wings and pat them dry with paper towels. Put them in a pot with 2000 ml water and 1 teaspoon salt. Simmer over low heat for 25 minutes, until the juices near the bone are no longer pink. 2. Remove the wings with a slotted spoon and leave them to drain for 5 minutes. 3. Crush the 150 g cornflakes, then mix them with 2 teaspoons spicy chicken seasoning. The flakes should remain in small pieces, not turn to powder. 4. Lightly crush the 2 teaspoons wholegrain mustard and mix it with the 3 beaten eggs. Put 100 g flour on a plate. 5. Coat each wing in flour, then egg, and finally the seasoned flakes, pressing gently so the crust sticks. 6. Heat 250 ml oil in a pan over medium heat for 5 minutes. Fry the wings in 4 batches, for 2 minutes on each side, until the crust is golden and crisp.

Notes

I serve them with french fries and roasted peppers; I don't put sauce on the side. Wings of a similar size cook more evenly, and very large ones may need another 3-5 minutes of boiling. Choose plain cornflakes with no added sugar, since sweetened ones brown faster in the pan. Crush the mustard just enough to break some of the seeds; a smooth paste changes the texture of the egg coating. The cornflake crust is coarser than an ordinary schnitzel crust, and the pieces remain visible. The wings keep for up to 3 days in a closed container in the fridge; the crust softens, and the oven dries it out better than the microwave. For a gluten-free version, use certified gluten-free flour and cornflakes in the same quantities; the eggs stay in, so the dish is not egg-free.