Stashcook: Meal Planner & Recipe Keeper

Bajan chicken wings Recipe

Name: Bajan chicken wings
Total time: 45 min
Yield: 10
Ingredients: 2 long shallots, chopped; ½ onion, chopped; 1tbsp ground turmeric; 1 tbsp mustard powder; 20 scotch bonnet peppers; 50g garlic (5-7 cloves); 75g fresh horseradish; 1 lime, zested; 225ml distilled malt vinegar; 1kg chicken wings; 40g all-purpose seasoning; 500ml buttermilk; 250ml white wine vinegar; 100g caster sugar; 3 large red onions, thinly sliced; 250g plain flour; 1 tsp ground allspice; ½ tsp onion powder; ½ tbsp garlic powder; 1 tsp dried thyme; 60g Bajan pepper sauce (recipe above) or other hot pepper saucE; 200g mayonnaise; a few sprigs of coriander; pickled red onions (recipe above)

olivemagazine

These crisp, buttermilk-marinated chicken wings can be found on the menu at London's Riding House Café. They're a bit of effort to make, but are well worth giving a go at home

Ingredients

2 long shallots, chopped

½ onion, chopped

1tbsp ground turmeric

1 tbsp mustard powder

20 scotch bonnet peppers

50g garlic (5-7 cloves)

75g fresh horseradish

1 lime, zested

225ml distilled malt vinegar

1kg chicken wings

40g all-purpose seasoning

500ml buttermilk

250ml white wine vinegar

100g caster sugar

3 large red onions, thinly sliced

250g plain flour

1 tsp ground allspice

½ tsp onion powder

½ tbsp garlic powder

1 tsp dried thyme

60g Bajan pepper sauce (recipe above) or other hot pepper saucE

200g mayonnaise

a few sprigs of coriander

pickled red onions (recipe above)

Method

To make the pepper sauce, blitz all the ingredients plus 1 tbsp of table salt in a food processor or high-powered blender to make a smooth paste. Store in an airtight container at room temperature for up to 3-4 days before using.

The day before cooking, rub the chicken wings in the all-purpose seasoning and put into a large bowl. Pour over the buttermilk and chill overnight.

To make the pickled onions, bring the vinegar and sugar to a boil in a pan over a medium heat, then add the onions. Cover and leave until completely cool, then chill.

Combine all the ingredients for the dry mixture, plus 10g of table salt.

Whisk together 60g of the Bajan pepper sauce and mayonnaise to make a serving sauce, then set aside until ready to serve.

Remove the chicken wings from the buttermilk and drain really well, then toss in the dry mixture.

Heat the oven to 200C/fan 180C/gas 6. Fill a large pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the wings, in batches, for 5-7 minutes or until crisp, drain onto kitchen paper, then tip onto a baking tray while you fry the rest. Once all the wings are fried, put them into the oven for 5 minutes to cook through.

Serve the wings with the coriander, pickled onions, dipping sauce and the remaining pepper sauce.

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