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Chicken wings, dipping sauce


For the chicken wings:

12 chicken wings
375g corn flour
375g ‘00’ flour
3 teaspoons cayenne pepper
½ teaspoon ground black pepper
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
vegetable oil (as needed)

For the Beer Batter:

250g ’00’ flour
300ml Brains Dark
1 teaspoon salt
1 egg
Pinch of garlic powder
Pinch of onion powder
Pinch of cayenne pepper

DARK sweet & spicy dipping sauce:

3 whole red chilli peppers
4 teaspoons of sesame oil
½ teaspoon minced garlic
500ml Brains Dark
125ml honey
100g soft brown sugar
½ teaspoon cayenne pepper
1 shallot, diced
60ml soy sauce

How To Make

Mix the corn starch, flour, cayenne pepper, black pepper, salt, garlic powder, and onion powder together; lightly dredge the chicken pieces and set aside on a baking tray lined with greaseproof paper. Fry the chicken for 4 to 5 minutes on low heat to render some of the fat out of the skin. The oil should be around 150c. Remove the chicken, shake off excess oil, and place on a cooling rack set above a paper-towel lined sheet tray for 3 to 4 minutes. The chicken should be very lightly coloured but not golden brown.

Whisk all the ingredients together in a bowl. Coat the chicken wings in the batter and fry for 3-4 minutes until the chicken is golden brown and cooked throughout. Drain the wings on paper towel.

Over low heat, cook dried chilli peppers with sesame oil until the oil becomes infused with colour and heat from the peppers. Add the garlic, cook for a minute, and then take off the heat. Remove the red peppers. Sweat off the shallot and add the honey, brown sugar, cayenne pepper, and soy sauce. Reduce over a medium heat until a thin syrup consistency. Whisk in the infused sesame oil in a thin stream until combined.