Chicken wings with corn pancakes

Ingredients

• salt
• 2 tbsp. l. pancake flour
• butter - 100 g
• 0.5 cups of grated parmesan
• 4 tbsp. l. cream with a fat content of 33%
• corn oil for frying
• 10 chicken wings
• 2 tbsp. l. spicy mustard
• 0.25 tsp ground cayenne pepper
• 3 the beginning of the corn
• 1 cup toasted breadcrumbs
• For fritters:
• seasoning for chicken dishes

Cooking

Step 1

Melt the butter in a saucepan, pour into a bowl. Add mustard, ground cayenne pepper and seasoning to chicken dishes. In another bowl, mix the dried breadcrumbs and grated Parmesan cheese on a fine grater. Breadcrumbs can be made by grinding the bread pulp in a blender or by grating it and then toasting it in the oven or microwave.

Step 2

Preheat oven to 220ºС. Dip the wings one by one into the oil and mustard mixture. Place on paper towel to drain excess sauce.

Step 3

Then roll each wing in breadcrumbs with parmesan. Put on a baking sheet, put in the oven and bake for 30 minutes.

Step 4

Prepare corn fritters. Boil water in a saucepan, add salt, put corn and cook for 25 minutes. Take out the cobs, let cool to room temperature. When the corn has cooled, use a sharp knife to cut off the grains (they will be cut off the cob in the form of plates). Take a few plates with corn grains in your hand and squeeze - then the grains will separate from each other. Canned corn can also be used for corn pancakes. But then you get a completely different taste, more sweet.

Step 5

In a bowl, mix the cream with flour, salt to taste. Add corn kernels and mix well.

Step 6

Heat up corn oil in a skillet. Spoon the batter into the skillet, spread evenly with a spatula and fry for 3 minutes on each side, until golden brown. There should be 12 pancakes in total.
Tip: Mexican chicken wings are quite spicy. Some of its spiciness is softened by the corn pancakes on which the wings are served. If very spicy food is contraindicated for you, use black or white pepper instead of cayenne, and sweet mustard instead of hot mustard.