FRIED COCONUT WINGS20 chicken wings, trimmed and separated water to cover 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups all purpose flour 6 large eggs, beaten 1 1/2 cups crushed cornflakes 1 1/2 cups sweetened coconut flakes vegetable oil for frying Place the wings in a large pot and cover with cold water. Bring to a boil over a high flame and add the salt and pepper. Reduce the heat and simmer the wings for 10 minutes, or until firm and cooked through. Remove the wings from the water and put on a baking sheet to cool. Set out three large bowls. In the first, place the flour; in the second, the eggs; in the third, combine the cornflakes and coconut. Dip the cooked wings in the flour, then the eggs, then the coconut-cornflake mixture. Place the coated wings on a greased cookie sheet. When all the wings are coated, place the sheet in the freezer for 15 minutes. Heat the vegetable oil in a fryer or large, heavy skillet to 350 degrees F. Carefully place the wings into the oil one at a time. Fry the wings until they're golden brown and have reached an internal temperature of 165 degrees F (about 12 minutes). Keep in mind that the first batch will cook quickly; adjust the oil temperature if necessary. Drain the wings on a platter lined with paper towels. Servings: 4 Adapted from source: Wings Across America by Armand Vanderstigchel
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