1 packet chicken wings washed and patted dry and spiced with 2 tsp Cajun spice, 2 tsp cayenne pepper, 1 tsp paprika, garlic salt. 3 x Dipping bowls : 1 bowl flour, 1 bowl with 3 eggs lightly whisked, 1 bowl Panko breadcrumbs. Add the grated zest of 1 large lemon, 2 tsp garlic and herb spice, 5 sprigs fresh thyme chopped roughly into the Panko breadcrumbs.
Dip your chicken in flour, then egg mixture and coat with the breadcrumbs. Leave in fridge for 1/2 hour before frying in canola oil, drain on paper towels. Serve with chilli cheese dip and lemon wedges
Chilli Cheese Dip
3 tbsp butter, 2 tbsp flour heat in a saucepan by making a roux, let bubble then slowly add 1 cup milk stirring continuously until the correct consistency is reached. Add 2 tsp dried chilli flakes, 1 tsp cayenne pepper, salt, black pepper, 1 tsp paprika and let the dip simmer. Add 1/2 cup grated mature cheddar cheese, stir until the cheese is all melted. Serve with the Panko crumbed spicy chicken wings
Source, prepared and posted by: Gail Haselsteiner