CHICKEN WINGS

A delicious recipe for crispy chicken wings served in two sauces - buffalo hot sauce and lemon pepper sauce. This is served with a blue cheese dip. Optional but highly recommended! Recipe below...


INGREDIENTS

Serves 4 - 6

Lemon Pepper Sauce:

3 lemons, zested

3 tbsp black pepper

2 tsp salt

1/2 tsp garlic powder

50g unsalted butter

17g preserved lemon (finely chopped)

3 tsp lemon pepper seasoning

Buffalo Hot Sauce:

1/2 cup hot sauce

75g butter

1 tbsp vinegar

1 tbsp worcestershire sauce

1/2 tsp cayenne pepper

1/2 tsp garlic powder

Salt (to taste - depends on the hot sauce you are using as some can be quite salty already)


Blue Cheese Dip: 10g grams blue cheese

2 tbsp sour cream

2 tbsp mayonaise

2 tsp parsley (finely chopped)

1 tbsp lemon juice

Salt & pepper (to taste)


Fried Chicken Wings 2kg chicken wings

300ml buttermilk

1 tsp garlic powder

2 tsp smoked paprika

1 tbsp pickle juice

Salt & pepper 100g plain flour

100g cornstarch

2 tsp smoked paprika

1 tsp garlic powder

1 tsp salt & pepper each

Vegetable oil (for frying)

METHOD


Lemon and Pepper Sauce:

1. Spread the lemon zest out onto a lined baking tray and place into your oven on the lowest setting to dry.


2. Once dried, blend up the lemon zest, pepper and salt.

3. Melt the butter in a pan. Once bubbling add the finely chopped preserved lemon and lemon pepper seasoning.

4. Cook for a few more minutes then drizzle onto your fried chicken wings and mix until evenly coated.



Buffalo Hot Sauce:

1. Add all of the ingredients into a pan and cook until the sauce starts to bubble and thicken.

2. Remove from heat and set aside until ready to use.



Blue Cheese Dip:

1. Crumble up the blue cheese and mix in a bowl with the rest of the ingredients. Season to taste.

2. Serve in a bowl and top with some freshly chopped parsley.



Fried Chicken Wings:

1. To make the marinade, mix together the buttermilk, garlic powder, smoked paprika, pickle juice in a bowl. Season to taste with salt and pepper. Add the chicken wings, mix and leave to marinate for at least 2 hours or overnight ideally.

2. When ready to cook, mix together the plain flour, cornstarch, smoked paprika, garlic powder, salt and pepper in a bowl. Remove a few wings at a time from the marinade and drop into your flour. Toss to evenly coat.

3. Heat the vegetable oil to 175 degrees Celsius and fry the chicken wings in batches for roughly 6 minutes, until golden brown and cooked through. If using drumsticks, you will need to cook for longer, around 10 minutes.


4. To serve, toss the fried chicken wings in your desired seasonings and serve with the blue cheese dip. Enjoy!