Hot Chicken Wings

11:30 am on 10 August 2015

Ingredients

Crust:

  • 1kg chicken wings
  • 150g self-raising flour
  • 15g cornflour
  • 1 tsp paprika
  • 1 pinch of salt
  • 1 pinch of onion and garlic powder

Butter coating:

  • 3 tbsp butter – melted and cooled to room temperature
  • 3 tbsp chilli pepper sauce
  • 1 clove of garlic – peeled and roughly chopped

Method

Place dry ingredients into a large bowl and stir well with a whisk to distribute evenly. Place half the flour preparation into another bowl large enough to hold all the wings. Add the chicken wings and thoroughly dredge them in the flour to coat liberally all over. Leave for five minutes.

Mix again, adding more flour mixture, if required, to separate and coat the wings

Half-fill deep fryer baskets and shake to remove excess flour from wings. Deep fry in batches until well coloured, crispy and just cooked. Drain well and cool.

Blend the garlic with some of the chilli pepper sauce until smooth. With blender running, add butter slowly to emulsify, then add your remaining chilli pepper Sauce.

Portion your prepared chicken wings and deep fry as required until they turn golden brown and float. Keep a medium sized stainless bowl in a warm place to melt coating butter

To serve:

Place 3 tablespoons coating butter in the stainless bowl and add cooked wings. Toss together making sure the chicken is drowning in the coating butter. Place wings into a serving bowl using tongs to minimize excess coating butter. Garnish with fresh cucumber batons.

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