Quinoa Coated Chicken Wings

12 (about 1kg) organic chicken wings
½ cup plain flour
2 x 700g eggs, whisked with a fork
2 cups Quinoa flakes
½ tsp salt
½ tsp pepper
1 tsp curry powder
Vegetable oil
½ cup mayonnaise
1 tbs Dijon mustard
3 cups cabbage, thinly sliced
1 tbs red wine vinegar
2 stalks celery
2 tbs spring onions, finely sliced

Prepare three bowls. One filled with the flour, the other with the egg, and that last with the quinoa, salt, pepper and curry powder mixed together.

Dust the chicken in the flour, mix through the egg and roll in the quinoa flake mixture.

On a medium heat, fill a deep-sided fry pan or medium-sized pot with the oil until half full (or until there enough to cover the chicken). Heat until 160°C

Cook the chicken a couple pieces at a time, removing from the oil when golden brown (don’t have the heat too high, or the chicken will burn on the outside and not cook through). Drain on paper towel to remove excess oil.

For the coleslaw, combine mayonnaise, mustard, cabbage, vinegar, celery, spring onions, cayenne pepper and salt and pepper in a bowl. Mix through until cabbage is evenly coated.

Serve chicken alongside the coleslaw, garnishing with extra spring onions and cayenne pepper.

Recipe adapted from Hagen’s Organic.