Serves 4
Ingredients:
For the chicken:
- 2kg free range chicken wings
- 1 tbsp sea salt
- 1 tsp sugar
- 1 litre water
- 500ml rapeseed oil for frying
- 2 spring onions, finely sliced
For the spice rub:
- 4-6 tbsp self-raising flour
- 2 tbsp paprika
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tps chilli flakes
- ½ tps white pepper
- 1 tsp brown sugar
- 1 tsp mixed herbs
For the BBQ sauces:
- 1 bottle of sticky BBQ sauce
- 1 bottle of scorchio hot chilli sauce
- 50g truffle butter
- 1 tbsp moose maple butter
- 75g soft blue cheese
- 175ml sour cream
- 2 spring onions, finely sliced
Method:
- Start by brining your chicken wings in cold salted water. Dissolve the salt and sugar in water and allow to cool before submerging your wings in the brine. Leave for 2-4 hours and then remove from the brine and pat dry.
- Dredge your wings in the spices and seasoned flour. Preheat the oil in a frying pan to 180˚C.
- Make the sauces by heating truffle butter and hot chilli sauce in one pan, then try sticky BBQ sauce with a dollop of moose maple butter in another pan. Finally blitz blue cheese and sour cream with a food processor and add in finely chopped spring onions for a blue cheese dip.
- Fry the chicken wings in batches for 6-8 minutes until the skin is golden and crispy and the internal temperature next to the bone is at least 73˚C.
- Remove from the frying pan with a slotted spoon and transfer to a sheet of kitchen roll or a wire rack to remove excess oil.
- Toss half of the wings in the sweet sticky bbq sauce and sprinkle with spring onions to serve. Toss the other wings in the scorchio hot pepper and truffle sauce and drizzle with blue cheese dip to serve.
