Podcast: Chef Sham

Chef Sham spoke to Joe Finnegan on the JF Show.

Take a listen here:

SPICY CHICKEN WINGS IN SRIRACHA KERRYGOLD BUTTER SAUCE

With Lime and Mint Youghurt Dip

Ingredients

Chicken Wings

• 500g Chicken Wings
• 2 tablespoons Cornflour
• 2 tablespoons Plain Flour
• 1/2 teaspoon Salt
• 2 teaspoons Garlic Powder
• 1 teaspoon Cumin Powder
• 1 tablespoon Baking Powder

Sriracha Kerrygold Butter Sauce

• 250g Kerrygold Butter, softened
• 1 bottle of 400ml Sriracha Sauce
• 1 Tablespoon of Honey
• 100g Gherkin (finely Chopped)
• 2 Shallots (finely chopped)

Lime Mint Yogurt Dip:

• 1 tub of Natural Yoghurt (200ml)
• 2 Lime Juice
• Pinch of Salt
• Handful of Mint

To Serve:

• Sriracha Butter Sauce
• Lime Mint Yogurt (Recipe above)
• Cucumber sticks for serving

INSTRUCTIONS:

• Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C).
• Pat dry chicken wings with paper towels, removed all the moisture from the chicken as much as you can. Put them into a large bowl.
• In a small bowl, combine the baking powder, plain flour, cornflour, cumin, garlic powder, salt together, whisking well to combine, dust the mixture over the wings. Toss wings through the mixture until evenly coated & loose.
• Deep fry at 180C in deep fryer or saucepan with oil.
• Arrange on rack, leaving about 1-inch of space between each wing.
• Bake for 10 minutes, flip and continue to cook until crisp and golden brown, (about 5 minutes longer) until golden browned and crispy.
• While wings are cooking, whisk together hot sauce, butter and honey, shallot and gherkin.
• Toss wings through the sauce to evenly coat.
• Serve wings immediately with Lime and yoghurt mint dressing and cucumber sticks