Tex-Mex inspired twice-fried chicken wings soused in hot sauce.
Preparation time
over 2 hours
Cooking time
1 to 2 hours
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the chicken wings
- 12 chicken wings with drumsticks
- 4 garlic cloves, finely chopped
- 6 tbsp buttermilk
- 200g/7oz plain flour
- 100g/3½oz cornflour
- vegetable oil, for frying
- salt and freshly ground black pepper
For the hot sauce
- 120g/4¼oz butter
- 1–2 tbsp white wine vinegar
- ½ tsp Worcestershire sauce
- 150g/5½oz hot sauce
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
For the blue cheese dip
- 100g/3½oz blue cheese
- 50ml/2fl oz buttermilk
- 50ml/2fl oz soured cream
For the corn salsa
- 2 corn on the cob, chargrilled
- 4 spring onions, chopped
- 2 dried ancho peppers, rehydrated and chopped
- 2 tbsp chopped jalapeño peppers
- 2 tbsp chopped fresh coriander
- 1 lime, juice only
- salt and freshly ground black pepper
For the hasselback sweet potatoes
- 2 sweet potatoes
- 2 tbsp olive oil
- 50g/1¾oz butter, softened
- 2 garlic cloves, finely chopped
- 2 tbsp soured cream
- 1 tsp sweet smoked paprika
- salt
Method
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To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave in the marinade for a few hours.
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Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify.
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To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside.
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To make the corn salsa, mix all the ingredients in a large bowl along with some salt and freshly ground black pepper. Taste and adjust the seasoning as needed, then set aside.
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To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to cut the potatoes ¾ of the way through at regular intervals all along the length of the potatoes, keeping them attached underneath. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then add the butter and garlic and rub into the potatoes.
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Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika.
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To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture.
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Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes.
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Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside.