Crispy Chicken Wings, BBQ Burger Mayo Sauce

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Serves 4

Juicy wings marinated in a spiced Southern batter, fried until golden, and served with a bold BBQ mayo dip and crunchy Asian slaw. Big flavour, easy prep – the perfect crowd-pleaser!

Recipe

Serves 4 · Prep 10m · Cook 15m

Ingredients

Ingredients:

• Packet of Zing Southern Fried Breader
• 1 kg Chicken Wings
• 1 bottle of Meet the Aioli’s BBQ Burger Mayo Sauce
• 2lt of Vegetable Oil

Asian Slaw

• ½ small Wom Bok
• 1 large red Chilli, sliced on angle
• ½ bunch Coriander, roughly cut
• 1 Carrot, peeled and sliced into thin batons
• 2 cups Red Cabbage, sliced thinly

Asia Slaw Dressing

• ¼ cup Rice Wine Vinegar
• 2 tbs Olive Oil
• 2 tbs Ayam Light Soy Sauce
• 2 tbs Honey
• 1 clove Garlic, grated
• 1 small piece Ginger, grated
• ½ tsp sea salt

Method

1. Place 1/3 of the Southern Fried Breader and mix with water to make a batter. Add Salt and Pepper.
2. First, remove the wing tips and discard; then, separate the drumettes mid wing,
3. Marinade the wing pieces in the batter, making sure the Chicken is well coated. Marinade for at least 4 hours or best overnight.
4. To make the slaw — Combine the Slaw ingredients in a bowl. Combine the Olive Oil, Ayam light Soy Sauce, Rice Wine Vinegar, Honey, Garlic, Ginger and Salt into a small jar and shake vigorously until emulsified. Toss making sure all leaves are covered.
5. Place a medium pot half filled with vegetable oil over high heat. To test the oil, place a chopstick in the oil, and if bubbles come from the chopstick, then it is at temperature, approximately 180C.
6. Remove the chicken pieces from the batter, roll them in the dry breading and place in the oil. Be careful not to overcrowd the pot.
7. Fry the wings for 7-10 mins until they are cooked. Remove from the oil and place on a plate with a paper towel. Repeat until all the chicken pieces are cooked.
8. Serve the chicken wings with Meet the Aioli’s BBQ Burger Mayo Sauce and the Asian Slaw.