Classic spicy chicken wings recipe
A gorgeous recipe for spicy chicken wings, courtesy of London’s celebrated American restaurant, the Lockhart.
Ingredients
1
kg
chicken wings and drumettes
250
ml
Buttermilk
For the flour coating
500
g
plain flour
250
g
Rice flour
50
g
corn starch
2
g
baking powder
5
g
cayenne pepper
15
g
Salt
for the sauce
250
ml
Frank’s hot sauce
2
tsp
honey
75
g
butter
TO SERVE
100
g
blue cheese – crumbled
celery stalks
Instructions
Coat the wings in buttermilk and let rest overnight
To make the sauce, gently warm the ingredients in a pan to bring together. To make the flour mixture, mix all ingredients together thorougly.
Toss the wings/drumettes in the flour mixture and deep fry in neutral oil until golden brown (internal temperature of 75C).
Allow to rest for 3-4 minutes, then toss in the sauce mixture and serve topped with the crumbled blue cheese. Garnish with celery stalks.