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Crispy Wings

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
PAMPERED

PAMPERED

Egg, flour and cornflake crumb coated wings fried with carrot. A golden, crispy chicken wing that's easy to make and yummy to eat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oil in a large, deep skillet or deep fryer. In a shallow dish or bowl mix together 3/4 cup flour with 2 tablespoons garlic powder; in a second shallow dish or bowl combine eggs and 4 tablespoons garlic powder and mix together. In a third shallow dish or bowl mix together cornflake crumbs, remaining 1/4 cup flour and remaining 2 tablespoons garlic powder.
  2. Dip each wing in the flour mixture, crumb mixture, egg mixture then back in the crumb mixture. Drop carrot into hot oil; when it starts to fry, drop in the wings. Fry about 10 minutes, or until cooked through - they'll be a deep golden color.
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