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Fried Coconut Wings

20 trimmed and separated wings
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

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 he 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.
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 F (about 12 minutes). Drain the wings on a
platter lined with paper towels.


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