Ingredients
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6 Choco hickory chiptole glaze
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3 Bechamel blue cheese dip
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3 Frying batter for wings
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Chocolate Hickory Chiptole Glaze
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200g Clara ole hickory barbecue marinade
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60g Tulip chocolate dark chocolate filling
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40g Tabasco chiptole pepper sauce
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50g La espanola pomace olive oil
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Bechamel Blue Cheese Dip
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100g Bechamel
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30g Mayonaise
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5g Mashed garlic
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15g Blue cheese
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3g Lemon juice
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To taste Salt and pepper
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Frying Batter for Wings
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120g All purpose flour(or 50/50 flour and cornstarch)
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225g Milk
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2g Baking powder
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1pc Egg
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To taste Salt and pepper
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Cooking and Assembly
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6pcs Chicken wings
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1L Frying oil
Directions
Steps
|
1
Done
|
Cut the chicken wings at the joint to get the wing tip and the drummette. |
|
2
Done
|
Lightly dust in flour to help the Wet batter stick. |
|
3
Done
|
Deep fry for 185C for around 6-7 minutes. Extend a minute or two for bigger wings. |
|
4
Done
|
Transfer to a tray with tissue to catch the excess oil |
|
5
Done
|
Brush the Choco Hickory Chiptole Glaze on to the wings. |
|
6
Done
|
Serve with the Bechamel Blue Cheese dip on the side. Feel free to grarnish the dish with your favorite garnishes. |
