Chilli Oil Wings: The last wing recipe you’ll ever need….

Hey everyone, this might be my favorite recipe so far, as mentioned in the video, if there was only one recipe of mine you ever tried, this is the one!!!

Ingredients
For the Chili Oil:
Neutral Oil (like vegetable or grapeseed oil): 1 cup
Dried Red Chili Flakes: 1/2 cup
Garlic: 3 cloves, minced
Ginger: 1 tablespoon, finely grated
Star Anise: 2 pieces
Sichuan Peppercorns (optional): 1 teaspoon

For the Chicken Wings:
Chicken Wings: 1 kg (about 2.2 lbs), separated into flats and drumettes
Buttermilk: 2 cups (for marinating the wings)
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
For the Coating:
All-Purpose Flour: 1 cup
Cornstarch: 1/2 cup (for added crispiness)
Smoked Paprika: 1 teaspoon (for smokiness)
Garlic Powder: 1 teaspoon
Onion Powder: 1 teaspoon
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon

Thanks for watching everyone

hey everyone and welcome to the channel there’s something about Fried Chicken in general but especially those wings fatty juicy socially acceptable to eat with your hands it doesn’t get much better than that today I’m going to be sharing my new favorite recipe for these tasty little morels buttermilk fried chicken wings with chili crisp oil if that sounds like something you can get your mouth around hang around to see how this one turned out as always a full list of ingredients will be at the end of the video they’ll also be listed in the description below the recipe kicks off with the humble old chicken wing there isn’t many proteins that are better value than these guys I’m going to knock these ones down into drummets and wingets and pop the tips aside to give to my dogs almost every week I come on here and talk about how delicious a recipe is and don’t get me wrong I’ve never uploaded a recipe I don’t believe in but this one turned out to be something truly special get in my belly if there was only one of my recipes you ever tried and you like a wing this this is for you with the wings broken down I’ll pop them into a bowl and add a little salt and cracked black pepper then pour in the buttermilk give them a rummage around and then go into the fridge to hang out for a few hours while the chicken is soaking up all that buttermilk goodness let’s make a batch of chili crisp oil I’ll start by grating a little ginger and garlic I know this one has been big on social media for the past couple of years but it still holds up over time and there isn’t many better things you can have on hand to take a dish to the next level if you go to the effort of making it make sure you make enough to have a little left over for those times your dinner needs a little extra punch pop your oil in a source and turn it to low then add your sesh one sesan you know the pepper I mean along with the star and E and the glic and ginger cook these over low heat until they begin to get crisp and golden brown while that heats up let’s talk chili I’m going to be using a leppo today it’s most commonly used in Middle Eastern recipes they have a sweet kind of fruit iness with a good amount of heat to me they taste kind of like a spicy raisin pretty much any crushed chili will work for chili crisp boil but I usually try to stay away from the normal chili flakes you get from the supermarket is they don’t have a heap of flavor but use whatever you can get your hands on rambling aside this oil mixture looks nice and toasty so I’ll pour it in over the crush chili and give it a good mix you want this to sit for a few hours to steep a little before using it only gets better with time and that’s our chili crisp boil let’s pop it aside and get back to these Wings our coating today is a pretty standard Fried Chicken flour into our Bowl goes our plain flour corn flour corn flour garlic powder onion powder smoked paprika and finally a little salt and pepper give it a mix around to combine and we can grab the chicken from the fridge and that looks weirdly jiggly I don’t think there is a really clean way to do this but pop your chicken straight into the flour you want the excess buttermilk to run off the chicken but a few little drops in the flour isn’t a bad thing it will add some of those crunchy little balls of goodness to our coating and the more little crunchy spots the better press the chicken down into the flow and make sure every surface is really well coated and transfer them to a plate once we have them all dusted I’ll sprinkle a little extra flour over for good luck and leave these ones to sit for an hour or so before cooking letting them sit makes a huge difference to how strongly the coating sticks to the chicken while frying it’s really worth the wait but enough time has passed and we can get these ones cooked I’ll preheat my FR oil to 180° C or 350° F then pop my wings in slowly one at a time until I have them all in there I have just enough room in this pot for the amount of wings I have here to today but try not to crowd the pot too much as they might stick together and pull the coating off now I’ll leave these ones to fry until they’re cooked and crunchy these ones took about 12 minutes or so but my oil dropped in temperature a fair bit when the wings went in and it took a little while to come back up and look at the crispiness on that tummy likey tummy want wingy once they’re cooked transfer them to a cake rack to drain a little and season them well with salt then serve them however feels right to you I’m just going to make a mound of wings on a plate and drizzle some of this delicious oil around the place and that’s our chili crisp oil wings I know I mentioned it earlier but these are delicious spicy salty crunchy rich and fatty it’s almost overwhelming I think there may be some more Wing videos to come in the future it’s been a while since I’ve cooked any and I’d almost forgotten how good they are what’s your favorite wing recipe I’d love to hear about it in the comments below thanks for watching the video everyone if you liked it please consider giving it a like and subscribing to the channel see you on the next one