Golden Crisp Chicken

Sift the flour into a large flat dish. Place the beaten egg into a shallow dish.

Place the breadcrumbs and smoked paprika into a large flat dish, add some salt and pepper.

Dip the chicken wings into the flour and lightly coat them.

Dip the chicken wings into the egg and then into the breadcrumbs and paprika ensuring they are well coated.

Bring a large saucepan of water about 3-4 cm deep to the boil, add a little salt. Place the asparagus into the pan, turn the heat down and simmer very gently for 8-10 minutes until tender but not overcooked. Drain and melt a knob of butter over it and keep warm.

While the asparagus is cooking heat 3-4cm of oil in a high sided saucepan until its very hot.

Fry the chicken wings for 6-7 minutes, turning occasionally, until cooked through and crispy and golden on the outside.