Recipe: buttermilk fried hot wings, green chilli slaw & coriander

23rd October 2017

The George IV in Great Amwell shares its delicious hot chicken wings recipe

Ingredients (for four)

24 chicken wings

500ml buttermilk

1 tbsp smoked pimenton

1 tsp cayanne pepper

1 white onion

1 white cabbage

1 fennel

2 green chillies

1 coriander

2 limes

200ml honey

200ml siracha hot sauce

Rock salt

Flour for dusting

Method

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