Panko Crusted Chicken Wings

featuring Mad Maryam

INGREDIENTS

METHOD

  1. Clean and season the wings with sage, salt, black pepper and secret spice.

  2. Leave to rest in the refrigerator for 30 minutes to 24 hours

  3. Season the Flour lightly.

  4. Toss the wings in the flour, dust off the excess flour, toss in the eggs and finally the panko.

  5. Deep fry for 7 to10 minutes.

  6. Serve!!

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  • Chicken Wings

  • 1 Cup Panko (Japanese Breadcrumbs)

  • 1 Cup Flour

  • 3 Eggs

  • 1 teaspoon Sage

  • Salt and Blackpepper to taste

  • Chef Stones Secret Spice™️

  • Vegetable Oil for frying

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