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Preparation time
overnight
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Cooking time
10 to 30 mins
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Serves
Serves 4
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By Angela Hartnett
From Saturday Kitchen[row]
Ingredients
For the chicken wings
- 16 chicken wings
- 500ml/18fl oz buttermilk
- 1 tsp salt
- vegetable or sunflower oil, for deep-frying
For the flour mix
- 100g/3½oz self-raising flour
- 50g/1¾oz rice flour
- 50g/1¾oz potato flour
For the sauce
- 4 tbsp tomato ketchup
- 2 tbsp sriracha
- 1 tbsp gochujang paste
- 4 tbsp rice wine vinegar
- 2 tbsp caster sugar
To garnish
- 1 lime, zest and juice
- 2 tbsp roughly chopped fresh coriander
- 1 bunch spring onions, sliced
Method
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Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight.
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Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.
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Mix the three flours together in a bowl.
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Remove the wings from the buttermilk and coat in the flour mix.
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Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches.
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Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky.
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Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping.