Mini Wingettes with Dijon Currant Dipping Sauce

Mini Wingettes with Dijon Currant Dipping Sauce


12 chicken wingettes
1/2 cup all purpose flour
kosher salt and fresh cracked black pepper to taste
3 egg whites
1/2 cup Italian bread crumbs
Canola or Corn oil
Dijon Currant sauce for dipping (recipe to follow)
1 jar of currant jelly ( you may also use apricot or peach preserves)
3 tbs Dijon mustard
 This recipe takes chicken wings and turns them into mini drumsticks. They are coated in a wonderful savory sweet sauce.


  • Wash and pat dry the chicken wings.
  • Cut off and discard the tip of each wing at the first joint, and discard.
  • Cut apart the two remaining wing parts at the joint.
  • Shape each wing part so it resembles a small drumstick by scraping all meat with a sharp knife from the smaller end to the larger end of the bone.
  • Mix flour, salt and pepper in a shallow pan. dip wings in the flour mixture, making sure to coat evenly.
  • Beat the egg whites in small bowl with fork until foamy. dip wings into the egg whites, then roll into bread crumbs, pressing to coat all sides.
  • Place wings on a wire rack and let sit for at least 15 minutes.
  • Meanwhile, heat the oil in a deep fryer or a medium sauce pan to 365 degrees.
  • fry the wings a few at a time, until golden and crispy. about 5 minutes. If wings are browning too quickly, lower the heat.
  • Drain on a wire rack.
Dijon Currant Dipping Sauce:
  • Mix the jelly and mustard in a sauce pan.
  • Cook over low heat, stirring constantly, until jelly melts.
  • Serve warm.




30 min


15 min


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