Mike Van de Elzen: Firecracker chicken wings with sriracha slaw - The Sunday Session with Francesca Rudkin

Firecracker chicken wings with sriracha slaw:

Cook time: 10 minutes 

Prep time: 30 minutes 

Serves 4-6 

500gm fresh chicken wings 

4 garlic cloves, crushed  

4 tbsp fresh ginger, grated  

4 tbsp soya sauce  

1 fresh chili smashed  

1 tsp seasalt  

Good crack of pepper  

4 cups potato flour  

1 tsp paprika powder  

1 tsp chili powder  

1/2 tsp chili flakes 

Deep-frying oil  

Sriracha Slaw  

1/2 white cabbage, finely sliced  

1 white onion, finely sliced  

1 red pepper, deseeded & sliced  

1/2 cup gherkins, chopped  

1 tbsp sriracha chili sauce  

3 tbsp mayonnaise  

Pinch of sea salt or Mikes Kimchi salt (available on-line from the Good from Scratch farm shop) 

Heat a fry pan with a shallow amount of oil or a deep fryer to 180 degrees.  

Take your chicken wings and cut a couple of small cuts across the thick part of the thigh. Marinate in a bowl with the garlic, ginger, soya, smashed chili and 1/2 tsp of sea salt. Set aside for 30 minutes.  

Make up the slaw by combining all the ingredients together in a bowl. Adjust the seasoning and set aside.  

To cook the chicken wings. Empty the potato flour into a bowl and mix with the paprika, chili powder, chili flakes and 1/2 tsp of salt. Pull the chicken from the marinate and drop into potato flour mix, ensure the chicken are well coated before dropping into the oil and frying until well coloured and cooked. Will take about 5 minutes to cook the chicken through.  

Remove the chicken from the fryer, place onto kitchen paper to drain.  

Serve alongside some sriracha slaw. 

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