Buttermilk chicken wings, corn salsa and sweet potato hasselbacks

Matt Tebbutt recipe

Tex-Mex inspired twice-fried chicken wings soused in hot sauce.

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken wings

  • 12 chicken wings with drumsticks
  • 4 garlic cloves, finely chopped
  • 6 tbsp buttermilk
  • 200g/7oz plain flour
  • 100g/3½oz cornflour
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the hot sauce

  • 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

For the blue cheese dip

  • 100g/3½oz blue cheese
  • 50ml/2fl oz buttermilk
  • 50ml/2fl oz soured cream

For the corn salsa

  • 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

For the hasselback sweet potatoes

  • 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
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