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Ingredients
- 125g per person (500g total) of Private Reserve Fries, cooked as per the cooking instructions
Flour Mix
- 10 x grinds pepper grinder
- 360g plain flour
- 2 tsp salt
- 1 tsp garlic salt
- 1 tsp celery salt
- 2 tsp dried thyme
- 2 tsp paprika
- 2 tsp baking powder
- 2 tsp chili flakes
Sauce
*Save 1 tbsp as a dipping sauce to serve with the wings.
- 4 tbsp Gochujang paste
- 4 tbsp honey, plus an extra drizzle to garnish if desired
- 8 tbsp brown sugar
- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 4 garlic cloves, peeled and minced
- 4 tsp minced ginger
- 2 tbsp vegetable oil
- 2 tbsp toasted sesame oil
Asian Rainbow Slaw
- 1/2 red cabbage, shredded
- 1 carrot, peeled, then cut into julienne using a julienne peeler.
- 1 small red onion, sliced thinly, pickled in 1 tbsp white wine vinegar, juice half a lime, pinch of salt
- 1 spring onion, thinly sliced
- 2 tsp Chinese rice vinegar
- Squeeze of 1/4 lime
- Salt & pepper to taste
Chicken
- 1.3 kg free range chicken wings, jointed, wing tips removed and discarded.
- 480ml buttermilk
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tsp garlic salt
Garnish
- Spring onions, sliced
- 1 tsp sesame seeds
Preparation
Sauce
- Place all the ingredients in a saucepan, bring to the boil, reduce the heat and simmer for 5 mins until thickened.
Asian Rainbow Slaw
- Place all the ingredients for the slaw in a bowl and combine.
- Add a tsp of Chinese rice vinegar, lime juice, and salt and pepper.
Chicken
Step 1
- Place the chicken in a bowl, add the buttermilk, salt, pepper and garlic salt. Stir to combine. Cover and put in the fridge to marinate for at least an hour.
- The chicken can marinate for up to 12 hours / overnight.
Step 2
- Combine the flour mix ingredients in a bowl and set aside.
- Heat a deep fat fryer with oil to 180c.
- Take the chicken from the fridge, and using tongs, remove the chicken wings from the marinade piece by piece, allowing the excess buttermilk to drip off.
- Dredge the chicken through the flour mix, ensuring it is fully coated.
- Carefully place the coated chicken on a tray.
- Repeat until the chicken is all coated.
- Once the pool is hot enough (you can test using a piece of bread, it will float whilst frying if the oil is ready). Fry off the chicken in batches, taking care not to overfill the fryer. Cook for 4-5 mins until golden.
Step 3
- Preheat the oven to 180 / 160 Fan.
- Line a tray with baking parchment and place the cooked chicken wings on it.
- Cook in the oven for approximately 10 minutes, until the chicken is cooked through.
- Either use a temperature probe to reach an internal temperature of 77-79c, pierce the wing with a skewer to ensure any juices run clear or cut open to ensure no pink meat is visible.
Step 4
- Reheat the sauce if needed.
- Slice the spring onions for garnish.
- Place the wings in a bowl, and pour the sauce over them, carefully tossing to cover them.
- If desired drizzle a little extra honey for a sweeter wing.
- Garnish w/ spring onions and sesame seeds.
Fries
- Cook the Private Reserve Fries as per pack instructions.
To Serve
- Serve the wings with Private Reserve Fries, Asian slaw and extra Gochujang sauce as a fries dip on the side.