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2020-08-12T16:00:00+0000
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Assortment Of Chicken Wings

Posted by John Reed on 30th July 2020

Approx 4 – 6 Portions

Wings

4lbs/ 1800g x Chicken wings (1lb for each wings)

Korean Wings

4 x Garlic cloves (Peeled & grated)
1 tsp x Fresh ginger (Peeled & grated)
1 tsp x Chili powder
4 tbsp x Soy sauce
1 tbsp x Rice vinegar
1 tsp x Sesame seed oil
2 x Egg whites (Whisked till frothy)
60g/1/2 Cup x Plain/All purpose flour
60g/ 1/2 Cup x Corn flour/starch

Glaze

2 tbsp x Gochujang sauce
2 tbsp x Soft brown sugar
1 tsp x Chili powder
4 tbsp x Soy sauce
1 tbsp x Rice vinegar
1 tsp x Sesame seed oil
4 tbsp x Water

Southern Fried

2 tsp x Natural sea salt
2 tsp x Dried basil
2 tsp x Dried oregano
2 tsp x Celery salt
2 tsp x Black pepper
2 tsp x Mustard powder
2 tsp x Onion powder
4 tsp x Garlic powder
8 tsp x Paprika
1/2 tsp x Cayenne pepper
2 tsp x Ground ginger
120g/1/2 Cup x Buttermilk
60g/1/2 Cup x Plain/All purpose flour
60g/ 1/2 Cup x Corn flour/starch

Spicy Hot Sauce Wings

120g/1/2 Cup x Buttermilk
60g/1/2 Cup x Plain/All purpose flour
60g/ 1/2 Cup x Corn flour/starch
8 tbsp x Franks hot sauce (4 tbsp for buttermilk & 4 tbsp to coat after)

Baked Rub Wings

2 tbsp x Vegetable oil
4 tbsp x Joey’s rescue rub

Ranch Dip

4 tbsp x Mayonnaise
4 tbsp x Buttermilk
4 tbsp x Sour cream
2 tbsp x Chopped Parsley
1 tbsp x Chopped chives
1 tsp x Garlic powder
1 tsp x Lemon juice

Blue Cheese Dip

4 tbsp x Mayonnaise
4 tbsp x Buttermilk
4 tbsp x Sour cream
2 tbsp x Roquefort cheese

Garnishes & Essentials

2 x Carrots (Peeled & cut into sticks)
2 x Celery sticks (Peeled & cut into sticks)
1500ml/6.3 Cups x Peanut oil/Vegetable oil

Method

1) Split the wings into 4 piles which should be approximately 453g/1lb each. For the Korean wings, add the ingredients (apart from egg whites), flour and corn flour. Mix well then add the chicken wings. Cover and allow to marinade for an hour.

2) For the southern fried wings, place all the spices into large bowl with the wings. Rub well together and then cover with cling film. Place into the fridge for an hour to marinade.

3) For the spicy hot sauce wings place the wings into mixing bowl with the buttermilk. Cover and place into the fridge till later.

4) For the baked rubbed wings mix the wings with Joey’s rescue rub. Cover and place into the fridge.

5) Prepare the garnishes by peeling and cutting the vegetables into sticks.

6) For the ranch dip place into a mixing bowl and mix together. Taste and season if needed. Do the exact same for the blue cheese dip.

7) Prepare the Korean glaze by placing all the ingredients into a medium size sauce pan. Place onto a medium heat and cook out for 5 minutes until slightly thick. Take off and allow to cool.

8) Pre heat the oven to 180c/350f. Place the rub wings onto a oven tray and place into oven for 30 – 40 minutes until golden.

9) Heat up the peanut oil for the chicken wings. Whisk up the egg whites until frothy for the Korean chicken wings. Mix them together until the egg whites has incorporated. In a separate bowl mix the flour and corn flour. Once the oil reaches 180c/350f. Dip each chicken wing into the flour mix then carefully into the oil, a few at a time. Cook for 8 – 10 minutes until golden and crispy. Once the chicken wings are cooked place them into a mixing bowl with the Korean glaze.

10) For the southern fried chicken wings place the buttermilk into a bowl and the flour mix into a bowl. Dip each chicken wing into the flour mix, then the buttermilk and then into flour mix. Then carefully into the hot oil, cooking them for 8 – 10 minutes until golden and crispy.

12) For the hot sauce wings place the buttermilk with 4 tablespoons of franks hot sauce. Mix well. Then mix together the flour mix in a separate bowl. Dip each wing into the flour then the buttermilk and back into the flour. Carefully lower into the hot oil and cook for a further 8 – 10 minutes. Once cooked drain off and place into a mixing bowl with more of the hot sauce. Toss well until fully coated. Serve up with the rest of the wings and garnishes.

Video

If you want more guidance on this dish you can check out the video below on YouTube!

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