Name: Fried chicken wings with blue-cheese sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 - 8
Ingredients: 2 kg chicken wings, jointed, wing tips reserved for another use; 400 gm plain flour; 1 tsp coarsely ground black pepper; ½ tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; Vegetable oil, for deep-frying; Hot sauce, to serve; Brine; 200 gm fine salt; 150 gm caster sugar; Buttermilk marinade; 600 ml buttermilk; 1 tsp cayenne pepper; 1 tsp smoked paprika; ½ tsp ground black pepper; Blue-cheese sauce; 100 gm blue cheese; 175 ml buttermilk; 90 gm mayonnaise; 2 tbsp finely chopped chives

Fried chicken wings with blue-cheese sauce

We use a three-step process for super-juicy wings: brine, marinade, then deep-fry. Irresistible, every time.

Serves 6 - 8

Prep

20M

Cook

35M

Total

55M

Dilemma: it’s hot out, but the allure of fried chicken is strong. The solution? Serve it cold. It’s just as good, and a sure-fire way to please a crowd between dips. Begin two days ahead to brine and marinate the chicken.

Ingredients

2 kg chicken wings, jointed, wing tips reserved for another use

400 gm plain flour

1 tsp coarsely ground black pepper

½ tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

Vegetable oil, for deep-frying

Hot sauce, to serve

Brine

200 gm fine salt

150 gm caster sugar

Buttermilk marinade

600 ml buttermilk

1 tsp cayenne pepper

1 tsp smoked paprika

½ tsp ground black pepper

Blue-cheese sauce

100 gm blue cheese

175 ml buttermilk

90 gm mayonnaise

2 tbsp finely chopped chives

Method

1.For brine, combine salt, sugar and 3 litres of water in a large saucepan and bring to the boil, stirring to dissolve. Cool to room temperature, then refrigerate to chill. Submerge chicken wings in liquid and refrigerate overnight to brine.

2.For buttermilk marinade, whisk ingredients together in a large bowl. Drain chicken, add to buttermilk and refrigerate overnight to marinate.

3.For blue-cheese sauce, process cheese, buttermilk and mayonnaise in a food processor until smooth. Season well with black pepper, then stir in chives. Refrigerate until needed.

4.Bring chicken and marinade to room temperature (1 hour). Combine flour, black pepper, cayenne pepper, garlic powder and onion powder in a large bowl. Transfer two-thirds of flour mixture to a separate bowl (the flour will get clumpy as you add the chicken, and will need to be refreshed). Heat 6cm oil in a wide saucepan until it reaches 160°C on a thermometer. In batches, and topping up oil as needed, dust chicken in flour mixture (topping up as needed) until well coated, then fry, turning occasionally, until golden and cooked through (12-16 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot, or chilled, with hot sauce and blue-cheese sauce. Wings will keep refrigerated in an airtight container for 3 days.