Sticky chilli chicken wings with Thai pickled watermelon salad

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4-6

By Carl Clarke
From Saturday Kitchen

Ingredients

For the chicken wings

  • 1 litre/1¾ pint buttermilk
  • 50g/1¾oz 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

For the sticky chilli sauce

  • 1 tbsp fish sauce
  • 1 red bird’s-eye chilli, finely chopped
  • 75g/2½oz palm sugar
  • 2 tbsp tamarind paste

For the Thai pickled watermelon salad

  • 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

For the garnish

  • 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 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
Print Friendly
Top