Wings
n’ dips
chicken / cheese / buffalo
#Story
Time
wings, glorious wings!
Right, so, Chicken Wings! If you don't like chicken wings then let’s face it - we’re not going to be friends. I know thats quite a dramatic statement, but if you don't have that love, that basic instinct of enjoying those crispy little bits of meat falling off the bone, what have we got? Oh sorry, you're a Veggie? Thats alright, I respect your values, but just leave wings completely out of the equation then. Even the word ‘cauliflower’ uttered in the same sentence as wings makes my whole body curl up and cringe. Wings are sacred, don't touch that shit.
Anyway, back to our love of Wings… they're cheap, tasty, easy and versatile just like how we want all of our woman to be. Just kidding! We only thought that before 2020.
There are a lot of places that do mediocre chicken wings but throw a sexy sauce at them and even the poorest of wings are ‘Nae bad’. As with anything in the world of cooking though, take your time, choose the right ingredients, and treat it with care. That humble and simple dish will elevate to the next level and change your outlook One Hundred Percent.
Shout out to our favourite wings in Edinburgh - Wings. Now there’s a place that don’t do mediocre wings. Absolutely banging in fact! Check them out if you’re in the Burgh!
Here we go….
Cam
Junk’s Jam:
Serves 2-4
Hey!
What’s better than some tasty crispy wings? These one’s are packed full of flavour with the perfect tear away bite! We’ve paired them with two of our favourite sauces. It’s got a good kick so not for the faint hearted. Enjoy!
Equipment…
>Grater
>Microwave
>Deep-fat Fryer
The Recipe
Stage #1
>the PREP
Sexy Soaking
1kg Chicken Wings
Brine:
2 Litre Water
110g Salt
75 Sugar
45g Dark Soy Sauce
15g Coriander Stalks
5g Coriander Seeds
4 Garlic Cloves
2 Lemons (Zest)
Separate the Coriander leaves from the stalk and set aside. Zest the Lemons. Peel the Garlic Cloves.
Cut the Wings to separate at the joint and take off the tips. Use the tips for a stock or however you may please! You should be left with a small drum stick and a double boned ‘wing’.
To make the Brine mix the rest of the ingredients together and put on the heat to dissolve the salt and sugar. Take off the heat and leave to cool completely.
Place the Wings into the Brine and leave for 24 hours preferably, but a minimum of 12.
Hot Sauce
100g Franks Hot Sauce
100g Sriracha Hot Sauce
60g Cholula Chipotle Hot Sauce
20g Sambal Oplek
20g Gochujang Paste
2 Cloves Garlic
50g White Wine Vinegar
75g Caster Sugar
45g Worchester Sauce
15g Coriander
200g Butter
Table Salt
Lemon Juice
Peel and grate the Garlic Cloves. Roughly chop the Coriander (stalks and all). Dice the Butter.
Place everything, apart from the Butter, together in a pot and bring up to the boil. Reduce ever so slightly and then turn off the heat.
Add in the diced Butter and leave for 5 minutes.
Using a decent blender pulse everything together until its a big sexy velvety sauce.
Season with a bit of Salt and a wee bit of Lemon Juice until your’e happy with the balance and set aside.
Blue Cheese Dip
2 Whole Eggs
200g Milk
200g Cream
2 Black Garlic Cloves
150g Roquefort
2 Green Chillies
15g White Wine Vinegar
15g Parsley
15g Chives
1 Tsp Salt
1/2 Tsp White Sugar
Table Salt
Cracked Black Pepper
Lemon Juice
Deseed and finely brunoise (extra small dice) the Chilli. Roughly chop the Parsley and Chives. Finely chop the Black Garlic.
Place your Eggs, Milk, Garlic and Cream into a microwaveable bowl and whisk until fully incorporated.
Microwave on full power for 6 minutes then check. The mix should be fully cooked and resemble scrambled egg that has not yet been scrambled. It looks pretty gross tbh - trust me, you have came this far!
Anyway, so place your non-scrambled egg into a sieve and let some of the liquid drain away.
Transfer the mix to a blender and add in the Roquefort, Salt, and Sugar. Blend on full until fully combined and looking like a smooth puree.
Adjust your seasoning and acidity and chuck in your chopped herbs. Congratulation you’ve made your second sauce! Yassss!
The Wings
Brined Wings
200g Plain Flour
50g Potato Flour
50g Rice Flour
Canola or Vegetable Oil
Kitchen Paper
Remove your Wings from the Brine and pat dry with some Kitchen Paper.
Mix the three Flour’s together and toss the Wings in it.
Shake off the excess and set aside.
Junk’s Chicken Salt
1 Tsp Chinese Five Spice
2 Tsp Togarashi
1 Heaped Tbl Spn Maldon Salt
1 Tsp Black Pepper
1/2 Tsp M.S.G
2 Tsp White Sesame Seeds
Combine all the ingredients together and pop it in an airtight container or cute wee jar for your growing pantry.
Garnish
3 Spring Onions
1 Red Chilli
15g Fresh Corriander
Grate the Spring Onion lengthways.
Deseed and finely chop the Chilli at an angle.
Roughly chop the Coriander (Stalks and all).
Stage #2
>Cook it baby!
Set your Fryer up and fill with Canola or Vegetable Oil. Set the temperature to 140ºc. Fry your Chicken in batches so as not to overload the fryer and each Wing can get equal heat distribution! About 5-8 minute for each will be perfect - this will not achieve a lot of colour yet. Drain onto Kitchen Paper.
Turn the heat up to 190ºc and repeat the process! Again, don’t overcrowd and keep an eye on them - they can burn quickly. Also, please take care when dealing with hot oil it can ruin your life!
Pop your Hot Sauce back on the stove and heat gently until warm.
When the Wings are all done and draining on Kitchen Paper, give em’ a sprinkle with Junk’s Chicken Salt. Make sure you eat a couple before serving - they’ll disappear quick!