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18.01.2023 /

Buttermilk Fried Chicken Wings with Chilli & Sesame

Head Chef Alan shares his recipe for these deliciously crispy chicken wings with a kick.
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12 Organic chicken wings jointed

500g Buttermilk

Oil for deep frying

Toasted mixed sesame seeds

For the brine:

6ltr warm water

600g table salt

500 caster sugar

Bunch thyme, 4 bay leaves

For the flour mix:

100g self-raising flour

50g potato flour or corn flour

50g rice flour

Maldon salt & cracked black pepper


With no BBQ required, our top tip? Make sure you enjoy with a super cold beer!


To prepare the Chicken in brine:

  • Mix the warm water, salt and thyme together in a bowl
  • Completely submerge the chicken wings into the brine, marinade in the fridge overnight or for up to 18 hours

For the seasonal flour mix:

  • Mix all the flours together in a bowl and season well, put to one side

For the sauce:

  • Heat all ingredients (apart from the sesame oil) together, stirring often so they don’t catch on the bottom of the pan
  • Bring to just below boil and cook out for 5 minutes
  • Remove from the heat and once cool, stir in 150ml of sesame oil

To serve:

  • Remove the chicken from the brine and wipe off any excess
  • Vacuum seal and then steam or water bath (sous vide style) for 3 hrs at 84c
  • Depending how you like your wings, you can keep them whole or joint them
  • Blast chill and remove jelly
  • Dip in buttermilk then coat the wings by dredging them in the seasoned flour mix
  • Make sure to only do a couple wings at a time or they will all stick together
  • Deep fry at 140c/ low heat 12 mins, drain and chill until needed, then crisp up at 190c for 2-3 mins
  • Make sure they are hot through then toss in the sauce to coat the wings & sprinkle in sesame seeds