Bone the chicken wings, removing the smallest bone on the inside and leaving the other attached at one end only. To make the stuffing, mix the lard and prunes together. Toast the almonds and add to the lard mixture. Season the surface of the boned wings with salt and pepper, and stuff by inserting a small ball of stuffing inside each wing. Seal the meat around the bone, forming a perfectly round shape from which the bone will branch out. Wrap the wing in cling film, wrapping it tightly around the meat and leaving the bone uncovered. Cook in a steam oven at 70°C for 20 minutes. When cooked, cool and remove the cling film.
To make the breading process easier, put the wings in a blast chiller until compact. Put the Foodservice Mix, egg and Pan Gratí Breadcrumbs in deep, narrow containers so the wing can be completely submerged, first in the flour, then in the egg and finally in the Breadcrumbs. For a double breading, if so wished, skip the flour the second time, dipping the wings in the egg and breadcrumbs only. Heat the vegetable oil to 180°C and fry for 5- 6 minutes, depending on the size of the wing. Serve hot.
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.