BBQ Chicken Wings and Fried Chicken with Chipotle Mayo
This recipe for BBQ Chicken wings and Fried Chicken with Chipotle Mayo could also be called chicken...two ways. It's great homemade comfort food, perfect for the weekend!
Ingredients
For the Chicken Wings
- 1 k chicken wings
- BBQ sauce
- 1 tbs veg oil
- 250ml ketchup
- 25ml White wine vinegar
- 75ml soy sauce
- 1 shallot, peeled and diced
- 1 clove crushed garlic
- 1 red chilli diced
- 100g Soft Brown sugar
- 100ml maple syrup
To serve:
- Few sprigs Mint, chopped
- Few sprigs Coriander, chopped
For the Fried Chicken:
- 600g chicken fillets
- 450ml buttermilk
- 200g plain flour
- 1 tbs paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tsp dried oregano
- 1 tsp dried marjoram
For the Chipotle Mayo:
- 3 egg yolks
- 1 tbs djjon mustard
- 1 tbs Chipotle paste
- 200ml veg oil
- 1 lime juice only
To serve:
- Jalapeños
Method
For the Chicken Wings:
Pre- heat the oven to 220 degrees.
Pop the chicken wings onto a large roasting tray.
Gently fry the shallot in oil then Mix all the remaining ingredients in a pan and gently warm through to dissolve the sugar, Spoon this over the wings and roast 30 minutes.
For the Fried Chicken and Mayo:
Heat a deep fat fryer to 170c.
Soak the chicken overnight in the buttermilk in the fridge.
Mix all the spices with the flour for the chicken, dip the fillets in egg then the spice flour mix. Deep fry in batches for 2 to 3 minutes, drain.
To make the mayo place the egg yolks in a food processor with the Dijon. Slowly drizzle the veg oil in then add the chipotle and lime and blitz.
To serve, pile the chicken in a bowl, drizzle over the sauce and sprinkle with herbs and jalapenos.
Ingredients
For the Chicken Wings
- 1 k chicken wings
- BBQ sauce
- 1 tbs veg oil
- 250ml ketchup
- 25ml White wine vinegar
- 75ml soy sauce
- 1 shallot, peeled and diced
- 1 clove crushed garlic
- 1 red chilli diced
- 100g Soft Brown sugar
- 100ml maple syrup
To serve:
- Few sprigs Mint, chopped
- Few sprigs Coriander, chopped
For the Fried Chicken:
- 600g chicken fillets
- 450ml buttermilk
- 200g plain flour
- 1 tbs paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tsp dried oregano
- 1 tsp dried marjoram
For the Chipotle Mayo:
- 3 egg yolks
- 1 tbs djjon mustard
- 1 tbs Chipotle paste
- 200ml veg oil
- 1 lime juice only
To serve:
- Jalapeños
Method
For the Chicken Wings:
Pre- heat the oven to 220 degrees.
Pop the chicken wings onto a large roasting tray.
Gently fry the shallot in oil then Mix all the remaining ingredients in a pan and gently warm through to dissolve the sugar, Spoon this over the wings and roast 30 minutes.
For the Fried Chicken and Mayo:
Heat a deep fat fryer to 170c.
Soak the chicken overnight in the buttermilk in the fridge.
Mix all the spices with the flour for the chicken, dip the fillets in egg then the spice flour mix. Deep fry in batches for 2 to 3 minutes, drain.
To make the mayo place the egg yolks in a food processor with the Dijon. Slowly drizzle the veg oil in then add the chipotle and lime and blitz.
To serve, pile the chicken in a bowl, drizzle over the sauce and sprinkle with herbs and jalapenos.
