Spicy Chicken Wings

Hot Chicken Wings

Prep time:
20 min
Cook time:
15 min

Original Article

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Prep time:
20 min
Cook time:
15 min

Serves:

4
Difficulty:

Ingredients

2 tsp ground cayenne pepper, or chilli powder
2 tsp ground black pepper
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 1/2 tsp granulated sugar
60 g dried onion flakes
25 g dried mixed herbs
1 1/2 tsp grated nutmeg
50 g salt
200 g plain flour
1 tsp salt
1 tsp black pepper
1 litres vegetable oil, for deep frying
For the soured cream dressing
250 ml soured cream
50 ml lemon juice
3 spring onions, sliced
1/2 tsp coarse sea salt
50 g fresh coriander, finely chopped
For the hot sauce (optional)
125 g butter
57 ml bottle tabasco

Method

1. Combine all the Cajun seasoning ingredients, season well with salt, and Leave on one side.
2. Halve chicken wings at the joint and put in a bowl. Sprinkle over one tablespoon of the Cajun seasoning, rubbing it over the chicken with your fingers. Set aside for 10-15 minutes.
3. Put the flour, salt, black pepper and remaining Cajun seasoning into a large plastic bag – preferable one that seals with a zip. Add the wings, close the bag, and shake to coat the wings in the seasoning mixture. Remove from the bag and dust off any excess coating.
4. Heat the vegetable oil to in a deep fat fryer or large pan until hot but not smoking. Fry the chicken wings, a few at a time, for 5-6 minutes, until crisp and cooked through. Drain on kitchen paper and transfer to a serving plate.
5. For the soured cream dressing: mix all of the dressing ingredients in a small bowl until well combined.
6. Serve the chicken wings with the soured cream dressing, and accompany with celery sticks and blue cheese dressing if liked.
Hot Chicken Wings and Carrot and Raisin Salad