Sticky chilli chicken wings recipe
Sticky chilli chicken wings with Thai pickled watermelon salad Sugar, fish sauce and chillies make a sweet, salty and spicy sauce that’s perfect for drizzling over chicken wings. 1 litre/1¾ pint buttermilk100g/3½oz salt1kg/2lb 4oz chicken wings, jointed 125g/4½oz rice flour125g/4½oz potato flour125g/4½oz plain flour1 tsp freshly ground black peppervegetable oil, for deep-frying 1 litre/1¾ pint buttermilk 100g/3½oz salt 1kg/2lb 4oz chicken wings, jointed 125g/4½oz rice flour 125g/4½oz potato flour 125g/4½oz plain flour 1 tsp freshly ground black pepper vegetable oil, for deep-frying 1 tbsp fish sauce 1 red bird's-eye chilli, finely chopped 75g/2½oz palm sugar 2 tbsp tamarind paste 1 tbsp fish sauce 1 red bird's-eye chilli, finely chopped 75g/2½oz palm sugar 2 tbsp tamarind paste 600g/1lb 5oz watermelon, cut into 1cm/½in cubes1 tbsp palm sugar2 tbsp fish sauce1 lime, juice only½ garlic clove, crushed½ Thai red chillihandful fresh coriander leaveshandful fresh mint leaveshandful roasted peanuts 600g/1lb 5oz watermelon, cut into 1cm/½in cubes 1 tbsp palm sugar 2 tbsp fish sauce 1 lime, juice only ½ garlic clove, crushed ½ Thai red chilli handful fresh coriander leaves handful fresh mint leaves handful roasted peanuts 1 tsp finely chopped fresh coriander leaves½ tsp finely chopped fresh Thai basil leaves1 tsp finely chopped fresh mint leaves1 tsp crispy garlic1 tsp crispy shallots1 tsp pickled red chillies1 free-range egg, fried 1 tsp finely chopped fresh coriander leaves ½ tsp finely chopped fresh Thai basil leaves 1 tsp finely chopped fresh mint leaves 1 tsp crispy garlic 1 tsp crispy shallots 1 tsp pickled red chillies 1 free-range egg, fried Method For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours.Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool.For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts.Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce.Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture. For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours. Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool. Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool. For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts. For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts. Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce. Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture. Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture.