Cooked - Chin Chin’s Chilli-salt Chicken Wings

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Chin Chin’s Chilli-salt Chicken Wings

4.0

1.5L master stock

16 chicken wings, jointed, excess skin removed

Fish sauce, for dipping

Tapioca flour, for coating

Vegetable oil, for frying

½ tbsp Sichuan salt

1 long red chilli, sliced

2 sprigs coriander, leaves picked

1 lemon, cut into wedges

1 stem lemongrass, chopped

1 small knob ginger, finely chopped

1 small knob galangal, finely chopped

1 clove garlic, crushed

½ long red chilli, chopped

½ long green chilli, chopped

1 green scud chilli, chopped

1 birds-eye chilli, chopped

200g palm sugar, grated

1 cup lemon juice

1 kaffir lime leaf, julienned

Fish sauce, to taste

In a large heavy-based pot, bring stock to the boil. Add chicken wings and return to the boil. Reduce to a low simmer and cook for 5–10 minutes (the meat should be very tender). Take off the heat then remove wings from liquid and place on a tray. Allow to cool.
Meanwhile, make the bandit sauce by pounding the lemongrass, ginger, galangal, garlic and chillies to make a paste. Put to one side, then in the same mortar and pestle start dissolving the palm sugar with a bit of lemon juice. Rub that in slowly, adding more juice as you go. When it dissolves into a paste, mix together with the pounded chilli mixture, kaffir lime leaf and a splash of fish sauce. Taste and add more fish sauce if you think it needs it.
To finish the chicken wings, dip in fish sauce then tapioca flour, shaking off any excess. Deep-fry in hot oil until crisp and golden (about 10 minutes).
Arrange on a serving plate, sprinkle with Sichuan salt and garnish with sliced chilli, coriander leaves and lemon wedges.
Serve with ½ cup bandit sauce in a dipping bowl.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🍗Wings

CuisineAsian

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 76 weeks ago

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