2776938

Nothing please a crowd more than a giant plate of fried wings! Try out our take on fried chicken wings, 3 ways. These wings have a little bit of everything for evryone. Enjoy these 3 chicken wings styles; a hot honey mustard sauce, a garlic parmesan mix and extra crispy. Seasoned up with your staple Maggi products found in every true Caribbean home, these wings are full of flavour to the bone. For the extra crispy wings, the secret ingredient is Nestlé Carnation Evaporated Milk which helps the flour coat more of the skin, giving the wings extra crunch. There’s a wing here for everyone, coated with delicious French’s condiments. Sauce and toss your fried wings with French’s barbecue mustard dipping sauce, spicy dijon mustard or traditional ketchup for sticky goodness. These wings tick all the boxes when it comes to wings that are totally finger licking and bone licking good!

Recipe by

Chef Chelsea-Marie Lee Kong

INGREDIENTS

3-4 pounds of raw chicken wings, cleaned and thawed

3 teaspoons Maggi Season-up! All Purpose Powdered Seasoning

Option #1: Extra Crispy

1 1/2 cup flour

1/2 cup cornstarch

1 250ml box Nestlé Carnation Evaporated Milk

Dried herbs, optional

1 bottle French’s Barbecue Mustard Dipping Sauce

Option #2: Hot Honey Mustard

1/2 cup honey

1/4 cup French’s Yellow Mustard

1/4 cup French’s Spicy Dijon Mustard

1-2 tablespoons hot sauce

Option #3: Garlic Parmesan

1 packet Maggi Season-up! Ginger Powdered Seasoning

1/2 cup butter, melted

1 tablespoon garlic powder

4 tablespoons Parmesan cheese

1 teaspoon black pepper

Oil for frying

Utensils

Cast iron or coal pot

Slotted spoon

Paper towel

Bowls

DIRECTIONS

1 In a large bowl, season raw chicken wings with Maggi Season-up! All Purpose Powdered Seasoning, wrap and chill overnight or pop it in the fridge for at least 1 hour.

2 Pour evaporated milk into one small bowl. Place the flour and cornstarch into another bowl and mix. Here you have the option of lightly seasoning the dry ingredients with herbs, salt and pepper.

3 Coat one third of the seasoned wings from the flour mix to the evaporated milk and then back to flour mix.

4 Pour at least 3 inches of oil into a coal pot set over medium heat.

5 In separate bowls, mix together your two sauces and the garlic parmesan mix set aside.

6 When the oil is ready, fry the breaded wings for 8-10 minutes, or until they float to the surface. Use a slotted spoon to remove the wings and drain on a paper towel-lined plate.

7 Toss wings in the sauces immediately.

8 Enjoy!