Noth­ing please a crowd more than a gi­ant plate of fried wings! Try out our take on fried chick­en wings, 3 ways. These wings have a lit­tle bit of every­thing for evry­one. En­joy these 3 chick­en wings styles; a hot hon­ey mus­tard sauce, a gar­lic parme­san mix and ex­tra crispy. Sea­soned up with your sta­ple Mag­gi prod­ucts found in every true Caribbean home, these wings are full of flavour to the bone. For the ex­tra crispy wings, the se­cret in­gre­di­ent is Nestlé Car­na­tion Evap­o­rat­ed Milk which helps the flour coat more of the skin, giv­ing the wings ex­tra crunch. There’s a wing here for every­one, coat­ed with de­li­cious French’s condi­ments. Sauce and toss your fried wings with French’s bar­be­cue mus­tard dip­ping sauce, spicy di­jon mus­tard or tra­di­tion­al ketchup for sticky good­ness. These wings tick all the box­es when it comes to wings that are to­tal­ly fin­ger lick­ing and bone lick­ing good!

Recipe by

Chef Chelsea-Marie Lee Kong

IN­GRE­DI­ENTS

3-4 pounds of raw chick­en wings, cleaned and thawed

3 tea­spoons Mag­gi Sea­son-up! All Pur­pose Pow­dered Sea­son­ing

Op­tion #1: Ex­tra Crispy

1 1/2 cup flour

1/2 cup corn­starch

1 250ml box Nestlé Car­na­tion Evap­o­rat­ed Milk

Dried herbs, op­tion­al

1 bot­tle French’s Bar­be­cue Mus­tard Dip­ping Sauce

Op­tion #2: Hot Hon­ey Mus­tard

1/2 cup hon­ey

1/4 cup French’s Yel­low Mus­tard

1/4 cup French’s Spicy Di­jon Mus­tard

1-2 ta­ble­spoons hot sauce

Op­tion #3: Gar­lic Parme­san

1 pack­et Mag­gi Sea­son-up! Gin­ger Pow­dered Sea­son­ing

1/2 cup but­ter, melt­ed

1 ta­ble­spoon gar­lic pow­der

4 ta­ble­spoons Parme­san cheese

1 tea­spoon black pep­per

Oil for fry­ing

Uten­sils

Cast iron or coal pot

Slot­ted spoon

Pa­per tow­el

Bowls

DI­REC­TIONS

1 In a large bowl, sea­son raw chick­en wings with Mag­gi Sea­son-up! All Pur­pose Pow­dered Sea­son­ing, wrap and chill overnight or pop it in the fridge for at least 1 hour.

2 Pour evap­o­rat­ed milk in­to one small bowl. Place the flour and corn­starch in­to an­oth­er bowl and mix. Here you have the op­tion of light­ly sea­son­ing the dry in­gre­di­ents with herbs, salt and pep­per.

3 Coat one third of the sea­soned wings from the flour mix to the evap­o­rat­ed milk and then back to flour mix.

4 Pour at least 3 inch­es of oil in­to a coal pot set over medi­um heat.

5 In sep­a­rate bowls, mix to­geth­er your two sauces and the gar­lic parme­san mix set aside.

6 When the oil is ready, fry the bread­ed wings for 8-10 min­utes, or un­til they float to the sur­face. Use a slot­ted spoon to re­move the wings and drain on a pa­per tow­el-lined plate.

7 Toss wings in the sauces im­me­di­ate­ly.

8 En­joy!