|2½ pounds||Chicken wings; separated|
|1 each||Egg; slightly beaten|
|¾ cup||Almonds; ground|
|1 cup||White bread crumbs|
|2 teaspoons||Orange rind; grated|
|1 each||Oil for deep frying|
|⅔ cup||Plum sauce|
|¼ cup||Orange sauce|
The grated orange rind gives these wings a citrus flavour zing. Toss wings in flour. Shake off excess flour. In a bowl combine egg and milk. Set aside. In a bowl combine almonds bread crumbs salt and orange rind. Set aside.
Dip chicken into egg mixture then in almond mixture refrigerate coated chickern for ½ hour.
In a microwave safe bowl combine plum sauce, orange juice and cornstarch. Cook over high heat for one minute until sauce thickens and boils. Set aside.
Heat oil in frypan or wok to 375F. Deep fry chicken for 10 to 15 minutes or until golden brown. Drain on paper towel. Serve with Plum Orange Sauce.
Serves 2 to 4. Calgary Co-op advertising flyer Nov. 18-24, 1991