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Country-Style Chicken Wings with Corn Muffin Minis

Country-Style Chicken Wings with Corn Muffin Minis
 
Yield:
8 doz. wings or 32 servings, 3 wings and 2 muffins each

Ingredients

Ingredients Weights Measures
buttermilk 128 fl oz 1 gal.
GREY POUPON Country Dijon Mustard 4 lb. 2 qt.
chicken wings 8 lb. 8 doz.
panko bread crumbs 3 lb. 1-1/2 gal.
flour 5 lb. 3-1/2 qt.
yellow cornmeal 2 lb. 1 qt. + 1-1/4 cups
Corn Muffin Minis - 64 each

Directions

MIX buttermilk and mustard. Place wings in 2 full-hotel pans (or in 1 half-hotel pan for trial recipe). Pour buttermilk mixture over wings. Refrigerate 4 to 6 hours to marinate.

COMBINE bread crumbs, flour and cornmeal.

HEAT oil in deep fryer to 325ºF. Remove chicken from marinade; discard marinade. Coat chicken in crumb mixture. Add, in batches, to oil; cook 10 min. or until done. Serve with Corn Muffin Minis.

Kraft Kitchens Tips

Substitute
Prepare using GREY POUPON Classic Dijon Mustard.
K:60680v01:125426
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