Recipe: buttermilk fried hot wings, green chilli slaw & coriander
The George IV in Great Amwell shares its delicious hot chicken wings recipe
Ingredients (for four)
24 chicken wings
1 tbsp smoked pimenton
1 tsp cayanne pepper
1 white onion
1 white cabbage
2 green chillies
200ml siracha hot sauce
Flour for dusting
The marinade is ideally made a day before you want to enjoy the chicken wings. Marinate the wings in the buttermilk, smoked pimentos and cayenne pepper – this will enhance and tenderise the meat.
The slaw can also be made a day in advance by thinly slicing the cabbage, onion, fennel and chillies (a mandoline slicer is ideal for this). Add the zest and juice of the lime, the chopped coriander, and the rock salt – this will help season and soften the mixture.
The glaze for the wings is made by bringing the honey and siracha to the boil then allowing it to cool slightly.
To cook the chicken heat a deep fat fryer to between 175-180C. Remove the chicken wings from the buttermilk mixture and drop in the flour to give them a nice coating. Return them to the buttermilk and again back in the flour – this helps the wings become even crispier. Place the wings in the fryer until cooked. Remove and coat in the hot sauce and serve with the chilli slaw.
Recipe by George IV, Great Amwell