Empress Hot Sauce Mango Wings with Coriander Ranch

Ingredients:

Brine

• 1L water
  
• 20g salt
  
• 15g sugar
  
• 500g chicken wings or drumettes

Breading

• 225g all-purpose flour
  
• 225g cornstarch
  
• 210g water
  
• 4g salt
  
• 5g baking powder

Mango Sauce

• 130g Empress Irwin mango hot sauce
  
• 80g butter

Ranch

• 80g mayo
  
• 80g sour cream
  
• 20g milk
  
• 1 tbsp lemon juice
  
• 1 clove garlic, grated
  
• 10g coriander, chopped
• 10g parsley, chopped

Recipe:

1. Brine: Dissolve the salt and sugar in water. Add the wings and let them brine in the fridge for 4–8 hours. Pat dry afterwards

2. Sauce: Melt the butter, then whisk in the mango hot sauce. Keep warm

3. Ranch: Mix mayo, sour cream, lemon juice, garlic, coriander, and parsley. Add milk until you reach your desired consistency

4. Breading: Mix flour, cornstarch, salt, and baking powder, then split into two bowls. Add water to one bowl to make a thin pancake-like batter. Coat the wings in the dry mix, then dip them into the slurry. Add a couple spoons of slurry into the dry bowl and mix to create small pebbles, then coat the wings again in the dry mix. Press firmly so they’re well covered, then rest on a rack for 10–15 minutes to let the flour hydrate

5. Fry: Heat oil to 175°C. Fry the wings for 10–12 minutes until golden and crispy. Do not overcrowd the fryer

6. Toss and serve: Coat the wings in the warm mango sauce. Serve with ranch and extra mango hot sauce on the side

食譜作者來源 @louiskitchen_