CRUNCHY BUT­TER­MILK WINGS

Carve - - KNOWLEDGE -

The best fried chicken al­ways in­volves but­ter­milk – it not only gives a cer­tain tang to the chicken, it also ten­derises it. Win Wing! (GET IT?!) TIP – IT’S BEST TO MAR­I­NATE THESE THE day be­fore you need them.

SERVES 4

• 3 eggs

• 500ml (2 cups) but­ter­milk

• 1.8kg (4lbs) chicken wings, tips re­moved • 400g (3 cups) plain flour

• 60g (1 cup) corn­flakes, crushed

• Dried thyme

• ½ tsp cayenne pep­per

• 1 tsp salt

• 2 cloves gar­lic, grated

• 2 litres veg­etable oil for fry­ing 1. Beat the eggs and but­ter­milk to­gether in a large bowl un­til smooth. 2. Mix in the chicken wings, cover and re­frig­er­ate for a day (or at least

an hour).

3. When you’re ready to start the cook­ing process, pre­heat the oven to 220C (425F) and line 2 or 3 bak­ing sheets/ trays with ei­ther foil or parch­ment pa­per.

4. In a large bowl, com­bine the flour and corn­flakes with the pep­per,

thyme, cayenne, salt and gar­lic.

5. Re­move the chicken wings from the but­ter­milk mari­nade and al­low

the ex­cess bat­ter to drip from the wings.

6. Press the wings into the crumbs and ar­range on the bak­ing sheets/

trays.

7. Bake for around 25-35 min­utes, un­til golden brown and the juices

run clear.

8. Pre­heat a pot of oil to 190C (375 F).

9. Fry the wings for a few min­utes, in batches, to crisp them up.

10. Drain on a plate lined with pa­per tow­els and sea­son with salt. 11. Serve up with your favourite dip­ping sauce.

These recipes are taken from the Good Vibes Cook­book avail­able world­wide and carve.shop

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