CHICKEN WINGS CRISPY

YIELD: Serves 6

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INGREDIENTS

  • 30 g Egg-Free Dip R/P (06009010)
  • 125 ml (½ cup) Water (to make the egg-free dip)
  • 1.5 kg Chicken wings
  • 200 g Mild & Spicy Coating R/P (08679050)

METHOD

1. Mix together the Egg-Free Dip R/P and water until lump free. 2. Dip the Chicken wings into the egg-free dip and coat with the Mild & Spicy Coating R/P. 3. Place the coated chicken in the fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. 4. Deep-fry in batches at 160°C for 14 - 16 mins or until golden brown and cooked through. 5. Serve with: Creamy Ranch Dressing (07596040) or Sweet Chilli Sauce (07651040). Chef’s Tip: Discard any left-over egg-free dip and coating for food safety purposes. Chef's Tip: Ensure that the oil reaches 165°C - 170°C before frying each batch. Chef's Tip: Use separate fryers for spicy products.