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Chocolate Hickory Chiptole Wings

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Ingredients

6 Choco Hickory Chiptole Glaze
3 Bechamel Blue Cheese Dip
3 Frying Batter for Wings
Chocolate Hickory Chiptole Glaze
200g Clara Ole Hickory Barbecue Marinade
60g Tulip Chocolate Dark Chocolate Filling
40g Tabasco Chiptole Pepper Sauce
50g La Española Pomace Olive Oil
Bechamel Blue Cheese Dip
100g Clara Olé Bechamel White Sauce
30g Mayonaise
5g Mashed Garlic
15g Blue Cheese
3g Lemon Juice
To taste Salt and Pepper
Frying Batter for Wings
120g All-Purpose Flour (or 50/50 flour and cornstarch)
225g Milk
2g Baking Powder
1pc Egg
To taste Salt and Pepper
Cooking and Assembly
6pcs Chicken Wings
1L Frying Oil

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Chocolate Hickory Chiptole Wings

  • Medium

Ingredients

  • Chocolate Hickory Chiptole Glaze

  • Bechamel Blue Cheese Dip

  • Frying Batter for Wings

  • Cooking and Assembly

Directions

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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.

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