Peri Peri Fried Chicken Wings

Recipe Notes

*Tip: flatten your winglets by hand in the crumb mixture to help the crumb stick to your winglets better.
**Any soft blue cheese will do.
*** If you only have plain yogurt, add a tsp of honey to it for some sweetness in your sauce.
****Tip: Avoid beating the yogurt as it will turn it into a runny liquid-like consistency.

Ingredients

FRIED CHICKEN

1 pk Mt Barket peri peri chicken winglets
200g Self-raising flour
200g Breadcrumb

BLUE CHEESE SAUCE

30g Gorgonzola Dolce**
120g Honey yogurt***
½ g Fresh garlic – minced
Chives
Salt and pepper

RED CAPSICUM AND CHILLI DIP

200g Red capsicum
70g Red onion
30g Olive oil
15g Garlic
1-2 Bird’s eye Chilli
1g Smoked paprika
2 tbsp Red wine vinegar
½ Orange – juiced
Handful of coriander
Salt and white pepper

Method

FRIED CHICKEN

Pre-heat your oil to 160°C
Mix flour and crumb together
Remove your winglets from packaging and toss them through your crumb mixture to evenly coat them all.*
Deep fry coated winglets for 6 minutes for the perfect cook and crispiest crunch.

BLUE CHEESE SAUCE

Soften your cheese with a tbsp of yogurt until its smooth, then add the rest of your spices.
Dice up your chives and incorporate into mixture.****

RED CAPSICUM AND CHILLI DIP

Roast off your capsicum, onion and garlic on high heat (220°C). Ideally you want to get some colour and char on your veg as this will add a smokey flavour to your sauce.
Add remaining ingredients and blend together.
Season to taste.