Crispy Italian Fliers -- Chicken Wings -

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Crispy Italian Fliers -- Chicken Wings

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By Debbie Moose

Posted May 26th, 2009

This article is reprinted with permission from Wings: 50 High-Flying Recipes for America's Favorite Snack, by Debbie Moose, (2008, Wiley)

Wings: 50 High-Flying Recipes for America's Favorite Snack

Servings:	24
Author Notes:	Give your snack time an Italian accent with these herb flavored treats. To make finely ground cornmeal, simply grind regular cornmeal in your food processor for a few seconds. Use your favorite marinara sauce for dipping, if you like.
Ingredients:	1 cup all-purpose flour 1/2 cup finely ground white cornmeal 1 1/2 tablespoons grated Parmesan 2 teaspoons dried oregano 1 teaspoon dried thyme, lightly crushed 1/2 teaspoon dried basil 1/2 teaspoon garlic powder, 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 chicken wings, cut in half at joints tips removed and discarded (click here for detailed prep instructions) vegetable oil for frying warm marinara sauce for dipping, optional (click here for recipe)
Instructions:	Makes 24 Pieces Prepare wings for cooking, click here for detailed photo instructions. In a large bowl, combine flour, cornmeal, Parmesan, oregano, thyme, basil, garlic powder, salt, and pepper. Coat the wings in the mixture and shake off any excess. Pour about 1 inch of vegetable oil into a frying pan and heat to 350°F. Fry the wings for 5 to 6 minutes on each side or until golden brown. You may need to turn frequently near the end for even browning. Drain the wings on a rack set over a platter. Serve the wings with warm marinara sauce for dipping if desired.