Deep-Fried Piri Piri Chicken Wings with Dolcelatte Dip

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If there is anything more more-ish than chicken wings, I am yet to meet it. In this Piri Piri recipe, I’ve slow-cooked them in stock, milk and spices for a couple of hours, then dredged them in spiced gram flour (it’s lighter than plain) before deep-frying in beef dripping.

Finger lickin’ sensationally good results. Serve with a Dolcelatte  cheese dip.

Serves 2-4

10 or more chicken wings, snipped into two with poultry shears
300ml chicken stock
200ml semi-skimmed milk

For the Piri Piri spice mix, I’ve used this recipe from Spiceomania, though you could use a big brand such as Bart’s or Schwartz

1 tsp salt
½ tsp cinnamon powder
½ tsp cardamon powder
½ tsp sugar
½ tsp ginger powder
2 tsp paprika
2 tsp cayenne pepper
1 tsp chilli flakes
2 tsp garlic powder
2 tsp dried oregano
2 tbsp gram flour (or plain, if you don’t have gram)

1. Make up the Piri Piri spice mix by combining all the ingredients (except the flour) together in a bowl. Divide it in two.

2. Toss the chicken wings in half the spice mix then add them to a slow cooker or lidded casserole dish with the stock and milk. Cook on LOW (if using a slow cooker) or 130C (if casseroling) for 2 hours.

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3. After the cooking time, remove the wings from the stock and drain on kitchen paper.

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4. Mix the rest of the spices together with the flour. Dredge the wings in the seasoned flour.

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5. Heat oil (or dripping or lard) in a deep frying pan or chip pan until it sizzles when you drop in a little flour. Cook the wings for 1-2 mins until crisp and golden. Drain on kitchen towel.

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TO MAKE THE DOLCELATTE DIP

Mash 100g soft Dolcelatte cheese with 100g crème fraiche.

Serve with tomatoes, potato salad and green leaves.

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