Eleven not so secret ingredients! Crispy, crunchy and finger-lickingly delicious. Chicken wings make the ultimate party nibble because they are great value. Simmering them in sherry gives the chicken a superb alcoholic sweetness and the very simple dipping sauce that I learnt, believe it or not, in Milan, is a winner.
Chicken wings
| 16 | Chicken wings (Main) |
| 1 cup | Sweet sherry |
| ½ cup | Water |
| 2 | Eggs |
| 1 tsp | Salt |
| ½ cup | Flour |
| 2 cups | Breadcrumbs |
| 1 Ltr | Canola oil |
| 1 | Flaky sea salt, to season |
Dipping sauce
| ½ cup | Honey |
| ¼ cup | White wine vinegar |
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Directions
- Cut the pointed tip off the chicken wing to leave the main thick, meaty part. Place chicken wings in a pot with sherry and water, bring to boil and simmer for 20 minutes. Allow to cool in the cooking liquor. Drain, then carefully push the two wing bones out halfway, remove the larger of the two completely. Place in fridge to cool completely and set firm.
- Whisk eggs with salt, carefully roll wings in flour, then dip into egg mix, then coat with breadcrumbs. To make breadcrumbs, blitz in the food processor 2 slices of day-old white bread.
- For the dipping sauce, place honey and vinegar in a pot, bring to boil, allow to cool.
- Heat oil in a deep pot, test the temperature by dipping one wing into the oil. It should sizzle but not turn golden too quickly. Cook wings in batches of 4 until golden, drain on paper towels.
- Season wings with flaky salt and serve with honey dipping sauce.
