Chicken wings recipe
 Dunk tender, buttermilk-marinated chicken wings in a sweet and spicy sauce for an irresistible party snack. 16 chicken wings500ml/18fl oz buttermilk1 tsp saltvegetable or sunflower oil, for deep-frying 16 chicken wings 500ml/18fl oz buttermilk 1 tsp salt vegetable or sunflower oil, for deep-frying 100g/3½oz self-raising flour50g/1¾oz rice flour50g/1¾oz potato flour 100g/3½oz self-raising flour 50g/1¾oz rice flour 50g/1¾oz potato flour 2 tbsp tomato ketchup2 tbsp sriracha1 tbsp gochujang paste75ml rice wine vinegar25g caster sugar2 tbsp honey1 green chilli, chopped1 red chilli, chopped1 lime, juiced 2 tbsp tomato ketchup 2 tbsp sriracha 1 tbsp gochujang paste 75ml rice wine vinegar 25g caster sugar 2 tbsp honey 1 green chilli, chopped 1 red chilli, chopped 1 lime, juiced 1 lime, zest and juice2 tbsp roughly chopped fresh coriander1 bunch spring onions, sliced 1 lime, zest and juice 2 tbsp roughly chopped fresh coriander 1 bunch spring onions, sliced Method Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight.Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.Mix the three flours together in a bowl.Remove the wings from the buttermilk and coat in the flour mix.Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches.Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky.Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping. Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight. Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight. Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Mix the three flours together in a bowl. Mix the three flours together in a bowl. Remove the wings from the buttermilk and coat in the flour mix. Remove the wings from the buttermilk and coat in the flour mix. Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches. Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches. Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky. Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky. Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping. Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping.