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SERVE WITH POTATO WEDGES AND MANGO SALSA

Ingredients

• 12 Lilydale Farms chicken wings
• 1/2 cup corn flakes - crushed
• 1 tspn sweet paprika
• 1 tspn coriander - ground
• 1/2 tspn tumeric
• 1/4 tspn salt
• 1/4 tspn white pepper
• 2 tblspns plain flour
• canola oil for frying

Potato Wedges

• 3 large potatoes - washed
• salt & pepper

Mango Salsa

• 1 large mango
• 1/2 red onion - finely diced.
• 1 tblspn fresh coriander - chopped fine.
• juice of 1 lemon

Method

1. Combine flour, corn flakes, paprika, coriander, salt & pepper and tumeric.
2. Toss wings in mix to coat well. Sit in fridge for 30 mins.
3. Heat oil to 180ºC and fry wings till cooked & golden: approx 6-8 mins.
4. Drain on absorbent paper.

Potato Wedges

1. Cut washed potatoes into chunky wedges. Fry in oil until golden. Drain and place on oven tray in hot oven until cooked. Sprinkle with salt & pepper. Serve.

Mango Salsa

1. Remove cheeks of mango from stone. Carefully cut thin slices of flesh without cutting through the skin.
2. Cut more thin slices at a right angle to the first. At this point the cheeks should still be intact. Push cheeks inside out to reveal the cut flesh and scrape from skin with a spoon or knife into a bowl.
3. Add finely diced red onion and chopped fresh coriander. Add lemon juice. Mix well. Serve.

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