Buttermilk chicken wings, salsa and sweet potato recipe
Buttermilk chicken wings, corn salsa and sweet potato hasselbacks Twice-fried chicken wings soused in hot sauce are the star in Matt Tebbutt’s impressive Tex-Mex inspired spread. 6 tbsp buttermilk 4 garlic cloves, finely chopped12 chicken wings with drumsticks 200g/7oz plain flour 100g/3½oz cornflour vegetable oil, for fryingsalt and freshly ground black pepper 6 tbsp buttermilk 4 garlic cloves, finely chopped 12 chicken wings with drumsticks 200g/7oz plain flour 100g/3½oz cornflour vegetable oil, for frying salt and freshly ground black pepper 120g/4¼oz butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 120g/4¼oz butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 100g/3½oz blue cheese 50ml/2fl oz buttermilk 50ml/2fl oz soured cream 100g/3½oz blue cheese 50ml/2fl oz buttermilk 50ml/2fl oz soured cream 2 corn on the cob, chargrilled 4 spring onions, chopped 2 dried ancho peppers, rehydrated and chopped 2 tbsp chopped jalapeño peppers 2 tbsp chopped fresh coriander 1 lime, juice onlysalt and freshly ground black pepper 2 corn on the cob, chargrilled 4 spring onions, chopped 2 dried ancho peppers, rehydrated and chopped 2 tbsp chopped jalapeño peppers 2 tbsp chopped fresh coriander 1 lime, juice only salt and freshly ground black pepper 2 sweet potatoes2 tbsp olive oil 50g/1¾oz butter, softened2 garlic cloves, finely chopped2 tbsp soured cream 1 tsp sweet smoked paprika salt 2 sweet potatoes 2 tbsp olive oil 50g/1¾oz butter, softened 2 garlic cloves, finely chopped 2 tbsp soured cream 1 tsp sweet smoked paprika salt Method To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours.Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify.To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika.To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture.Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes.Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside. To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours. To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours. Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify. Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify. To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika. To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture. To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture. Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes. Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes. Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside. Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside.