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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

Method

  1. To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave in the marinade for a few hours.

  2. Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify.

  3. To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside.

  4. To make the corn salsa, mix all the ingredients in a large bowl along with some salt and freshly ground black pepper. Taste and adjust the seasoning as needed, then set aside.

  5. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to cut the potatoes ¾ of the way through at regular intervals all along the length of the potatoes, keeping them attached underneath. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then add the butter and garlic and rub into the potatoes.

  6. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika.

  7. To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture.

  8. Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes.

  9. Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside.

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