Name: Crumbed spicy chicken wings with chilli sauce
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 8-12 chicken wings; salt and freshly ground black pepper; 500 ml Buttermilk; 4 garlic cloves, crushed; 500 ml flour; 15 ml salt; 15 ml freshly ground black pepper; 5 ml each dried thyme, oregano and garlic powder; 10 ml cayenne pepper; 2 garlic cloves; 1 red pepper cubed; 2-3 chillies; 125 ml sugar; 125 ml water; 2 ml salt; 60 ml white wine vinegar or rice vinegar; 15 ml cornflour mixed with 30ml water; oil for deep frying

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Ingredients (18)

8-12	chicken — wings
	salt and freshly ground black pepper
500 ml	Buttermilk
4	garlic — cloves, crushed
500 ml	flour
15 ml	salt
15 ml	freshly ground black pepper
5 ml	each dried thyme, oregano and garlic powder
10 ml	cayenne pepper
2	garlic — cloves
1	red pepper — cubed
2-3	chillies
125 ml	sugar
125 ml	water
2 ml	salt
60 ml	white wine vinegar or rice vinegar
15 ml	cornflour — mixed with 30ml water
	oil — for deep frying

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Method:

1. Season the chicken wings with salt and pepper. Arrange in a marinating dish.

2. Add the buttermilk and garlic to the chicken and mix well. Cover and chill in the fridge for at least 30 minutes.

Coating

3. Mix the ingredients well. Remove the chicken wings from the buttermilk mixture one at a time, shake lightly and roll in the coating. Arrange on a plate and chill in the fridge for another 30 minutes.

Chilli sauce

4. Put the garlic, red pepper and chillies in the bowl of a food processor and pulse until smooth. Spoon into a small saucepan and add the rest of the sauce ingredients. Heat, while stirring continuously, until the mixture thickens. Remove from the heat and set aside.

To cook

5. Preheat the oven to 200 °C. Put a wire rack on a baking sheet and grease with nonstick spray.

6. Heat oil for deep-frying in a saucepan. Cook the chicken wings in batches until golden and transfer to the wire rack. Continue cooking in the oven for a further 10-15 minutes or until done. Serve with the chilli sauce.