Spicy Picnic Fried Bat Wings
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes plus overnight brining
Cooking time: 30 minutes
For marinade:
- 2kgs/4.4lbs chicken wings
- 500ml/16.9flozs buttermilk
- 2 tablespoons Old Bay seasoning
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon edible black colouring gel
For coating:
- 2 cups plain all purpose flour
- 1 cup cornflour/fine cornstarch
- 1 cup activated charcoal
- 3 tablespoons Old Bay seasoning
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1-2 teaspoons cayenne pepper (depending on how spicy you want it)
Step 1 - In a bowl mix the marinade ingredients (buttermilk, Old Bay, salt, black pepper and black gel). Place the chicken in it and marinate overnight.
Step 2 - Mix all coating ingredients together (flour, cornflour, charcoal powder, Old Bay, onion powder, garlic powder, sugar, baking powder, salt, black pepper and cayenne pepper). Have a tray ready to place the wings. Take each wing from the buttermilk mixture and dip into the coating flour pressing down to make sure that the breading sticks.
Step 3 - Heat 2 litres of oil in a large frypan to 180C/350F. Cook a few wings at a time. Do not add to many at a time as you want the temperature to stay at 180C/350F or as close as possible. Drain on paper towel. Serve with extra hot sauce.