You will need
    • chicken wings;
    • black peppercorns;
    • onion;
    • carrots;
    • Bay leaf;
    • flour;
    • eggs;
    • breadcrumbs;
    • vegetable oil for frying.
Chicken wings rinse under cold running water. Carefully inspect them: sometimes the wings are feather, not deleted during factory processing. If necessary, the feathers pull out.
Put on fire a pot of water. The volume pots to select based on the number of chicken wings, taken to prepare. Bring water to boil, add salt.
Put wings in boiling salted water. Bring to the boil. Reduce heat to simmer. Remove a tablespoon of foam that are on the edges of the pan.
Add to the pan to chicken wings, black peppercorns, Bay leaf. Onion and carrot peel, cut into large chunks (4 pieces), dip it in the pot. Cook wings on low heat until done, about 20-30 minutes.
Remove the chicken wings from the broth to a plate to slightly cool.
Prepare two flat plates. On one pour the flour, the other the breadcrumbs. In a deep dish whisk the egg.
In a pan heat the vegetable oil.
Chicken wings , roll in flour, then dip in beaten egg, then roll in breadcrumbs. Gently place wings in a pan in hot vegetable oil. Can't touch this! Fry on both sides until getting Golden brown.
Place chicken wings on a plate, garnish with fresh vegetables and herbs, and serve hot on the table.
Bon appetit!