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PREP 24 hours
TOTAL 24 hours 7 minutes
Serves
US | METRIC

INGREDIENTS

  • 10 whole chicken wings jointed to make 20
  • 1 x 284g tub buttermilk
  • 1 tbsp sriracha sauce
Dredge
  • 100 g plain flour
  • 1 tsp paprika
  • 1 tsp salt
Cherry Glaze
  • 100 g cherries stoned and halved
  • 1 tbsp gochujang
  • 2 tbsps soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsps sweet chilli sauce
  • 1 tbsp honey
  • 1 tbsp sriracha sauce

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Crispy Cherry Buttermilk Hot Wings

Crispy Cherry Buttermilk Hot Wings

  1. Place the wings into a tub along with the buttermilk, paprika and a good pinch of salt then seal, pop into the fridge for at least 4 hours but ideally overnight.
  2. Pop the cherries into a pan with a splash of water and cook for 3-4 minutes then blend until smooth. Return to the pan then add the rest of the glaze ingredients. Cook for 3-4 minutes until reduced.
  3. Dredge the wings in the flour then fry in oil pre-heated to 170℃ for 7 minutes or until golden and cooked through, toss in the cherry glaze then serve.
Crispy Cherry Buttermilk Hot Wings

Crispy Cherry Buttermilk Hot Wings

PREP 24 hours
TOTAL 24 hours 7 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 10 whole chicken wings jointed to make 20
  • 1 x 284g tub buttermilk
  • 1 tbsp sriracha sauce
Dredge
  • 100 g plain flour
  • 1 tsp paprika
  • 1 tsp salt
Cherry Glaze
  • 100 g cherries stoned and halved
  • 1 tbsp gochujang
  • 2 tbsps soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsps sweet chilli sauce
  • 1 tbsp honey
  • 1 tbsp sriracha sauce
  1. Place the wings into a tub along with the buttermilk, paprika and a good pinch of salt then seal, pop into the fridge for at least 4 hours but ideally overnight.
  2. Pop the cherries into a pan with a splash of water and cook for 3-4 minutes then blend until smooth. Return to the pan then add the rest of the glaze ingredients. Cook for 3-4 minutes until reduced.
  3. Dredge the wings in the flour then fry in oil pre-heated to 170℃ for 7 minutes or until golden and cooked through, toss in the cherry glaze then serve.

Click here if you'd like to buy my latest cookbook.