Many people use this recipe as an hors d’oeurves but the Kitchen Mouse serves these as an entrée.
1-1/2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
3 T. minced parsley
1 t. oregano
12 large chicken wings, tips removed
Salt and pepper to taste
Flour for dredging
2 eggs lightly beaten with 2 T. water
In a bowl, combine bread crumbs, grated Parmesan, minced parsley and oregano. After removing wing tips, cut the wings in half at the joint. Pat the wings dry with paper towels, sprinkle with salt and pepper and dredge them in flour. Dip the wings in the beaten egg and water mixture and coat them with the bread crumb mixture.
Transfer the wings to a flat dish and chill them, covered, for at least 30 minutes. In a deep fryer at 355 degrees, fry wings for about 4 to 5 minutes, or until they are golden. Transfer the wings to paper towels to drain. Serve.