To make the firecracker dust, mix together the ingredients in a large bowl and set aside for the wings.
To make the fennel chilli coleslaw, mix together the ingredients and set aside. Garnish with the diced green chilli.
To make the crispy onion rings, whisk together the flour and sparkling water, along with a generous pinch of salt and pepper to make a seasoned batter. Heat the oil to 180C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Line a plate with a piece of kitchen paper. Coat the onion rings in the batter, then gently lower into the hot oil and fry for about 3 minutes until crisp and golden. You may need to do this in batches. Remove with a slotted spoon onto the lined plate.
For the firecracker chicken wings, make sure your deep-fat fryer or frying oil is still at 180C. Take another plate and line it with kitchen paper. Fry the wings in batches for about 5–10 minutes, until cooked through, golden and crisp, then remove with a slotted spoon onto the lined plate to absorb excess oil. Toss the wings in the firecracker dust until well coated.
Garnish the wings with the parsley and serve with the crispy onion rings and a portion of coleslaw, all in separate bowls.
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