Buttermilk Fried Chicken Wings with Chilli & Sesame

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

Recipe

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

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:

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