Alan, our Head Chef at The Fox shares his recipe for these deliciously crispy chicken wings with a kick.
Ingredients
◆12 Organic chicken wings jointed
◆500g Buttermilk
◆Oil for deep frying
◆Toasted mixed sesame seeds
For the brine
◆6ltr warm water
◆600g table salt
◆500 caster sugar
◆Bunch thyme, 4 bay leaves
For the flour mix
◆100g self-raising flour
◆50g potato flour or corn flour
◆50g rice flour
◆Maldon salt & cracked black pepper
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!
