Crispy Chicken Wings in Corn Flakes
5 servings
180 minutes
Crispy chicken wings in cornflakes are the essence of American cuisine, inspired by the tradition of crunchy fried dishes. The secret lies in the golden crust of cornflakes that gives the wings a crispy texture and rich flavor. Chili pepper adds a spicy note, while garlic and vinegar deepen the taste. Marinating before frying ensures juiciness, and double breading creates a perfect balance between tender meat and a crunchy shell. The finished wings are perfect for friendly gatherings or home evenings, especially with barbecue or ranch sauces. The simple cooking process makes them an accessible dish that's easy to replicate at home, enjoying crunch and rich flavor with every bite.
1
We cut off the tip of the washed wings. We divide the remaining large part at the joint. Sprinkle the pieces with salt, pepper, chopped garlic, drizzle with vinegar, and mix well. Let marinate for 2-3 hours.
- Chicken wings: 1 kg
- Garlic: 2 cloves
- Red chili pepper: 10 g
- Salt: to taste
- Vinegar: 2 teaspoons
2
Beat the eggs well. Slightly crush the flakes to get a coarse crumb.
- Chicken egg: 2 pieces
- Cornflakes: 150 g
3
Marinated wings are first coated in flour, then dipped in egg, and finally in breadcrumbs.
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
- Cornflakes: 150 g
4
Immediately send the breaded pieces into hot oil for about 2 minutes. The oil should cover the pieces almost completely.
- Vegetable oil: 0.5 l
5
We place the ready wings on paper towels.
