Buttermilk fried chicken wings

Buttermilk fried chicken wings

This recipe for crisp-coated chicken wings slathered in a sweet and spicy sauce comes straight from the kitchen of The Fox at Oddington
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. 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.
  2. 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.
  3. 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.
  4. 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.