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 Española Pomace Olive Oil
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Bechamel Blue Cheese Dip
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100g Clara Olé Bechamel White Sauce
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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. |
