Panko-Crusted Chicken Wings with Coleslaw

Ingredients

• 12 chicken wings
• 1 egg
• 4 tbsp flour
• 150 g breadcrumbs
• Pepper (freshly ground)
• Salt
• vegetable oil
• 400 g white cabbage
• 1 medium carrot
• 1 apple
• 2 Eggs
• 1 tbsp butter
• 60 g heavy cream
• 1 tsp salt
• 1 tsp mustard powder
• 1 tbsp flour
• 1 tbsp sugar
• 60 ml White wine vinegar

Instructions

1. 1.

   In a pot whisk together 50 ml vinegar, water, sugar, flour, mustard powder and salt. Bring to a boil while stirring constantly. Add cream and butter, continue stirring until the butter melts. Beat the eggs. Stir in 2-3 tbsp of the hot liquid into the eggs, then pour everything back into the pot and whisk thoroughly. Keep stirring until the mixture thickens, then transfer to a bowl. Clean, wash and finely shred or grate the cabbage. Peel and grate the carrot. Wash and coarsely grate the apple. Pour the sauce over the cabbage, carrot and apple, stir and season to taste. Let sit for 2-3 hours.

2. 2.

   Wash, pat dry, salt and pepper the chicken wings. Beat an egg. Coat the wings first in flour, then in beaten egg, and finally in breadcrumbs. Heat plenty of oil in a large pan, fry the wings over medium heat until golden brown. Drain on paper towels.

3. 3.

   Serve the chicken wings with apple slices and the coleslaw.