10 to 30 mins
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By Angela Hartnett
From Saturday Kitchen[row]
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
- 1 lime, zest and juice
- 2 tbsp roughly chopped fresh coriander
- 1 bunch spring onions, sliced
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.
Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.
Mix the three flours together in a bowl.
Remove the wings from the buttermilk and coat in the flour mix.
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.
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.
Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping.