Country-Style Chicken Wings with Corn Muffin Minis

• 1 gal. buttermilk
• 2 qt. GREY POUPON Country Dijon Mustard
• 8 doz. chicken wings Whole Foods 1 lb For $3.99 thru 02/09
• 1-1/2 gal. panko bread crumbs
• 3-1/2 qt. flour
• 1 qt. yellow cornmeal
• 64 each Corn Muffin Minis

1. Mix buttermilk and mustard.
2. Place wings in 2 full-hotel pans (or in 1 half-hotel pan for trial recipe).
3. Pour buttermilk mixture over wings.
4. Refrigerate 4 to 6 hours to marinate.
5. Combine bread crumbs, flour and cornmeal.
6. Heat oil in deep fryer to 325 degrees F. Remove chicken from marinade; discard marinade.
7. Coat chicken in crumb mixture.
8. Add, in batches, to oil; cook 10 min.
9. or until done.
10. Serve with Corn Muffin Minis.

buttermilk, chicken, bread crumbs, flour, yellow cornmeal, minis

Taken from www.kraftrecipes.com/recipes/country-style-chicken-wings-corn-muffin-minis-125426.aspx (may not work)