Recipe Details

Ingredients

1. 1 cup buttermilk
2. 1/4 cup hot chilli sauce
3. 1 tsp cayenne pepper
4. 1 tsp sweet paprika
5. 1kg chicken wing nibbles
6. 2 cups plain flour
7. Vegetable oil, for deep-frying
8. Sliced cucumber pickles, to serve
9. Oven-baked chips, to serve
10. Hot Sauce
11. 50g lard
12. 1 tbsp dark brown sugar
13. 2 tsp cayenne pepper
14. 1 tsp smoked paprika
15. 1 tsp garlic powder

Description

Step 1

Place buttermilk, chilli sauce, cayenne pepper and paprika in a large bowl. Season. Whisk until combined. Add chicken. Toss to coat. Cover. Refrigerate for 4 hours.

• Step 2

  Place flour in a shallow bowl. Season with salt. Place a large greased wire rack over a large baking tray. Transfer chicken, draining excess marinade, to rack. Working with 1 piece at a time, coat chicken in flour, shaking off excess. Dip back in marinade to coat, allowing excess to drain, then toss in flour again to coat. Return to rack. Stand chicken for 15 minutes.

• Step 3

  Pour enough oil into a large, deep saucepan to reach 8cm up the side. Heat over medium-high heat (oil should reach 180°C). Deep-fry chicken, in batches, turning, for 5 to 6 minutes or until deep golden brown and cooked through. Using a slotted spoon, transfer to paper towel to drain.

• Step 4

  Meanwhile, make Hot Sauce. Melt lard in a small saucepan over medium-high heat. Add remaining ingredients. Cook, stirring, for 2 minutes or until well combined. Season with salt.

• Step 5

  Place chicken on a serving plate. Brush with Hot Sauce. Serve with pickles and chips.