Triple crisp chicken wings with Sichuan glaze

Guest chef recipe

Make restaurant-quality chicken wings, cooked three times in a crispy vodka batter.

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

 

By Jack Croft and WIll Murray
From Saturday Kitchen

Ingredients

For the honey Sichuan glaze

  • 1 tsp Sichuan peppercorns
  • 1 tsp dried red chilli flakes
  • ½ tsp ground black pepper
  • 1 garlic clove, crushed
  • 1 tbsp sriracha
  • 500g/1lb 2oz honey
  • 1 tbsp sherry vinegar

For the marinated chicken

  • 12 chicken wings
  • 200g/7oz sriracha
  • 2 tsp MSG
  • 2 tsp salt

For the dry coating

  • 300g/10½oz plain flour
  • 100g/3½oz tapioca flour
  • 100g/3½oz cornflour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt

For the first fried stage

  • 300g/10½oz buttermilk
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • vegetable oil, for frying

For the vodka batter

  • 200g/7oz rice flour
  • 100g/3½oz self-raising flour
  • 1 tsp baking powder
  • 150ml/¼ pint vodka
  • 300ml/½ pint beer
  • 2 tbsp honey

To serve

  • spring onions, sliced
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