Sweet ‘n’ Spicy Wings & Frickles

INGREDIENTS

serves 4

For the wings

2 kg chicken wings, cut at the joint (or chicken nibbles) - double after lockdown

1/4 cup plain flour

1/4 cup corn flour

2 tsp baking powder

2 tsp garlic powder

2 tsp onion powder

1 tsp fine salt

1/2 cup greek yoghurt

1/3 cup mayo

150 g stilton cheese

148 ml frank’s red hot sauce

60 ml tabasco

1/3 cup tomato sauce

1 tbsp brown sugar

200 g butter, divided in half

1 cup bbq sauce

1/4 cup malt vinegar

For the frickles

8 pickles

1/3 cup plain flour

1/2 cup cold soda water

750 ml vegetable oil, for deep frying

1/3 cup mayo

1/3 cup toum

Method

For the WINGS

preheat oven to 240°C fan forced.

combine all dry flours and spices.

toss with the chicken wings.

place on a lightly oiled baking rack, evenly spaced. place the rack on a paper-lined baking tray.

bake for 35 mins, turning carefully after 20 mins.

combine yoghurt, mayo and stilton in a small food processor until smooth (with chunks is fine).

for the hot - combine franks hot sauce, tabasco, tomato sauce and brown sugar over medium heat, then whisk in half the butter (100 g) until melted and silky.

for the sweet - combine bbq sauce and malt vinegar over medium heat and whisk in remaining butter until melted and silky.

divide the wings and toss half through hot, and half through sweet.

serve with blue cheese sauce, celery and frickles!

For the frickles

cut the pickles IN HALF LENGTHWAYS, AND THEN QUARTERS, AND dry them.

to make batter, combine flour and soda water in a bowl until smooth.

heat oil over med-high heat in a deep pot - not a frypan - deep frying oil easily boils over if shallow.

once oil is hot, put a drop of batter in to make sure it bubbles and browns.

dunk pickles into batter and lower into oil.

turn pickles gently as they start to brown.

place on a rack to drain, season.

serve with mayo and toum combined for a quick aioli, and lemon wedges.