Coronation battered chicken wings

1. In a bowl, place the coronation mayonnaise, cornflour and apricot jam. Mix well until you have a smooth thick spreadable batter.  If the batter is too thick, increase the coronation mayonnaise.  If the batter is too thin, add more cornflour.
2. In a clean bowl, place the chicken. Stir in the batter and mix until well coated.
3. In a separate bowl, mix the crushed cornflakes and plain flour.
4. Take one chicken wing at a time and dredge with the cornflake crumb until well coated. Place on to a tray.
5. Once all the wings are coated, transfer to a refrigerator and leave for at least 4 hours to allow the chicken to marinade and the coating to firm up. For best results, refrigerate overnight.
6. When ready to cook, deep fry in preheated oil at 170°C until chicken is cooked through and the crumb is golden brown.
7. Drain on kitchen paper before serving with additional coronation mayonnaise for dipping.

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