Ingredients:

1 Kg pounds chicken wing pieces (split at the joint, one wing makes 2 pieces – the “flat” and the “drum”)

Brine ‘813’ solution – (Follow link or see ‘Dirty Fried Chicken…You know you love it!’)

¾ Teaspoon ground black pepper

¼ Teaspoon hot smoked paprika

¼ Teaspoon onion powder

¼ Teaspoon garlic powder

250g All-purpose flour

Peanut/Groundnut oil for deep frying

12oz Bottle of Frank’s Hot Pepper Sauce (or an alternative Louisiana hot pepper sauce)

200g Butter

To serve:

Blue Cheese Dip

Celery sticks

Carrot sticks

Method:

1) Soak the chicken pieces in the brine “813″ solution using a non-reactive container for 3 – 6 hours. Remove the chicken from the brine “813″ solution, pat it dry with paper towels.

2) Melt the butter in a medium saucepan, and then add the hot pepper sauce. Heat through gently for 3 – 5 minutes, using a whisk to ensure the butter and the sauce has been thoroughly mixed together. Keep warm on a low heat or bain-marie.

3) Combine the flour, onion powder, and garlic powder, smoked paprika and black pepper thoroughly and place in a plastic bag. Add the chicken wings, and then shake to coat evenly. Remove wings from the bag, shaking off excess flour.

4) Deep fry the wings at 170°C for 7 – 10 minutes until they are golden brown and cooked through. Remove the wings from the fryer and drain off any excess oil.

5) Immerse the wings in the saucepan of wing sauce (prepared in step 2), ensure that they are coated evenly, remove and serve with blue cheese dip and a selection of carrot and celery sticks. A cold beer or two wouldn’t go a miss either…enjoy!