Tom Kerridge's Hot Honey Chicken Wings with Pickled Cucumbers
As far as crowd-pleasing dishes go, they don't come much better than this. Chicken in a super tasty crunchy coating, with a sweet, spicy drizzle and served with a sour and crunchy garnish. Just make sure you have some napkins handy for sticky fingers!
Featured In:
Pickle Perfection: Tangy American Pickle Recipes
Ingredients
Pickled Baby Cucumbers:
Hot Honey:
Dry Dredge:
Method
- Cut each wing into 2 through the joint between the drumstick and wing. Place all the wings into a bowl and add the buttermilk and seasonings. Mix well and pop into the fridge for at least 6 hours or preferably overnight.
- Cut the baby cucumbers into quarters lengthways or halves, depending on their size. Place them into a sterilised jar. Place the vinegar and sugar into a small saucepan of water along with 150ml water. Sprinkle with big pinch of salt and place over a medium heat. Stir until the sugar has dissolved, remove from the heat and leave to cool slightly. Pour the pickling liquor over the cucumbers, seal the jar and pop in the fridge until needed.
- The following day, make your hot honey by placing the honey and chilli flakes into a small saucepan and placing it over a low heat. Bring the honey up to a very gentle simmer, this should take around 5 minutes or so.
- Remove the pan from the heat and leave the honey and chilli to steep for 30 minutes. Bring the honey back up to the heat over a low heat until runny and then pass through a sieve. Place the honey back into a saucepan and add in the butter, hot sauce and vinegar along with a big pinch of salt and stir well until the butter has melted. Set aside.
- Pour 5cm of oil into a large deep saucepan and heat up to 170C.
- Meanwhile mix the dry dredge ingredients together along with salt and pepper. Lift each wing out of the buttermilk brine and drop into the dry dredge and coat each wing with flour on both sides, scrunching it as you go to create those craggy edges. Lay them onto a tray and repeat with the remaining wings.
- When the oil comes up to heat, add in a batch of floured wings carefully to the oil and cook for 8-10 minutes or until deep golden on all sides. Lift them out and place onto a wire rack. Make sure the oil has come up to the heat again before adding in the remaining wings.
- Place the cooked wings into the warming oven whilst the other wings are cooking. When you are ready to serve, heat the honey mixture until runny. Place the wings into a large bowl and coat with half the honey. Serve 6 wings onto each plate and drizzle each one with the remaining honey. Sprinkle with spring onion and chillies and serve the pickled cucumbers alongside.
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