Directions

To prepare the Chicken in brine:

• Mix the warm water, salt and thyme together in a bowl
• Completely submerge the chicken wings into the brine, marinade in the fridge overnight or for up to 18 hours

For the seasonal flour mix:

• Mix all the flours together in a bowl and season well, put to one side

For the sauce:

• Heat all ingredients (apart from the sesame oil) together, stirring often so they don’t catch on the bottom of the pan
• Bring to just below boil and cook out for 5 minutes
• Remove from the heat and once cool, stir in 150ml of sesame oil

To serve:

• Remove the chicken from the brine and wipe off any excess
• Vacuum seal and then steam or water bath (sous vide style) for 3 hrs at 84c
• Depending how you like your wings, you can keep them whole or joint them
• Blast chill and remove jelly
• Dip in buttermilk then coat the wings by dredging them in the seasoned flour mix
• Make sure to only do a couple wings at a time or they will all stick together
• Deep fry at 140c/ low heat 12 mins, drain and chill until needed, then crisp up at 190c for 2-3 mins
• Make sure they are hot through then toss in the sauce to coat the wings & sprinkle in sesame seeds

*Tips: With no BBQ required, our top tip? Make sure your enjoy with a super cold beer!