Buttermilk fried chicken wings

Method

• step 1

  Start by making the brine. Mix 1 litre of warm water with the salt, sugar, thyme and bay in a large bowl. Once the salt and sugar has dissolved, submerge the chicken wings in the brine and marinade in the fridge overnight or for up to 18 hrs.

• step 2

  Mix the flours in a large bowl, seasoning well. For the sauce, put the sriracha, gochujang, vinegar, soy, peanut butter and golden syrup in a large pan over a low heat. Bring just to the boil, then reduce the heat, stirring often so the sauce doesn’t catch. After 5 mins, remove from the heat and cool, then stir in the sesame oil.

• step 3

  Drain the wings, wiping off any excess brine. Dip in the buttermilk and then coat the wings by dredging them in the seasoned flour. Heat enough oil in a wide, deep pan to fry the wings, getting it to a temperature of 140C – a piece of bread should brown in about 40 seconds. Add the wings in two batches, deep-frying for 10-12 mins or until the chicken is cooked through and the coating is sealed but barely browned. Drain on kitchen paper and chill.

• step 4

  Reheat the oil until it reaches 190C (a piece of bread should brown in about 10 seconds) and add the wings back in, again in two batches, cooking for 2-3 mins or until crisp and deeply golden. Make sure they are hot through before tossing in the sauce to coat and leaving to drip on a wire rack over a tray. Sprinkle with the sesame seeds before serving.