Firecracker chicken wings, crispy onion rings and fennel chilli coleslaw

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Shivi Ramoutar
From Saturday Kitchen

Ingredients

For the firecracker dust

  • 2 tsp fennel seeds, toasted
  • 4 tsp ground cumin
  • 4 tsp garlic granules
  • 2 tsp cayenne pepper
  • 4 tsp flaky sea salt

For the fennel chilli coleslaw

  • ½ red cabbage, roughly shredded
  • 2 carrots, julienned
  • ½ red onion, thinly sliced
  • 1 fennel bulb, quartered and thinly sliced
  • 3–6 tbsp mayonnaise, depending on desired consistency
  • 1 chilli, thinly sliced
  • squeeze lemon juice
  • 1 green chilli, finely diced

For the crispy onion rings

  • 150g/5½oz self-raising flour
  • 180ml/6fl oz sparkling water
  • 1 large onion, cut into 1cm/½in slices, rings separated

For the chicken wings

  • 16 free-range chicken wings, tips discarded, patted dry
  • vegetable oil or groundnut oil, for deep frying
  • 2 tbsp roughly chopped fresh flatleaf parsley
  • sea salt and freshly ground black pepper
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