Coconut Corn Flake Chicken Wings |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I try to make these low-fat wings(LOL) once every few months, yum about sums. Ingredients:
20 trimmed and separated wings |
water -- to cover |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon cinnamon |
2 cups all purpose flour |
6 large eggs -- beaten |
1 1/2 cups crushed cornflakes |
1 1/2 cups sweetened coconut flakes |
vegetable oil for frying |
Directions:
1. Place the wings in a large pot and cover with cold water. Bring to a boil over a high flame and add the salt and pepper. Reduce the heat and simmer the wings for 10 minutes, or until firm and cooked through. Remove the wings from the water and put on a baking sheet to cool.
2. Set out three large bowls. In the first, place the flour and cinnamon; in the second, the eggs; in the third, combine the cornflakes and coconut. Dip the cooked wings in the flour, then he eggs, then the coconut-cornflake mixture. Double dip for a thicker coat. Place the coated wings on a greased cookie sheet. When all the wings are coated, place the sheet in the freezer for 15 minutes.
3. Heat the vegetable oil in a fryer or large, heavy skillet to 350. Carefully place the wings into the oil one at a time. Fry the wings until they're golden brown and have reached an internal temperature of 165 F (about 12 minutes). Keep in mind that the first batch will cook quickly; adjust the oil temperature if necessary. Drain the wings on a wire rack or platter lined with paper towels.
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