Dijon Nut Wings
|Chicken wings||1 Kilogram|
|Dijon mustard||250 Milliliter|
|Powdered almonds||250 Milliliter|
|Fine seasoned bread crumbs||250 Milliliter|
|Safflower oil||1 Liter|
Wash and tip the chicken wings.
Pat dry with paper towels.
Coat each wing with a layer of Dijon mustard.
Mix the almonds with the bread crumbs.
Toss the wings in the bread crumb mixture.
Heat the oil to 375°F (180°C).
Cook small batches of the wings in the oil for 10 minutes.
Reserve hot in the oven while other batches cook.