Chicken Wings with Corn Fried Rice

Ingredients:

For wings:

Chicken wings, disjointed, with skin 12
Eggs, 2
Flour 1/2 cup
Cornflour 1/2 cup
Thyme leaves, dried, 1/2 tsp
Oregano leaves, dried, 1/2 tsp
Paprika 1/2 tsp
Red chilli flakes 1/2 tsp
Salt to taste
Pepper 1/2 tsp
Garlic, 1 clove, chopped
Soy sauce 2 tbsp
Chilli garlic sauce 1/2 cup
Tomato ketchup 1/4 cup
Chilli sauce 2 tbsp

For rice:

Boiled rice, 2 cups
Capsicum, 2 tbsp
Green onion, 2 tbsp
Corn, 3 tbsp
Salt
Pepper

Method:

Mix together soy sauce, thyme, paprika, oregano, red chilli salt and pepper and apply the mixture on the chicken wings. Let it marinate for half an hour.
Mix together both the flours, corn flour and plain flour (you may also add crushed cornflakes for chunkier wings). In another bowl beat the eggs. Now take the wings, one at a time, dip them in egg, then in flour (you may double coat if you want a crunchier or thicker coat). Now refrigerate the wings for 15 minutes. Then heat oil and fry the wings (shallow fry or deep fry, your choice). Take out the wings once fried and keep aside. In another pan, heat some oil (or use the same one in which you fried the wings) and fry garlic. Put the wings in, and add chilli garlic sauce, ketchup and chilli sauce. Mix well and cook on low heat till sauce thickens. At this point you'd want to taste the sauce for salt, add more if the taste is bland. Add chopped green onions for garnish and serve with corn fried rice.

For rice, heat oil in a pan, and fry the frozen or canned corn together with capsicum and green onion. Season well. Now add the boiled rice and stir fry for 3 minutes. Serve with wings!