BUTTERMILK CHICKEN WINGS
These crispy and tender wings get their succulence from a flavour packed buttermilk marinade before being roasted to perfection. Served with a citrus maas dip and creamy blue cheese dip, they are an irresistible crowd-pleaser.
Ingredients
Buttermilk chicken
- 375 ml buttermilk
- 10 ml onion powder
- 5 ml fine salt
- frerhly ground black pepper
- 10 ml smoked paprika
- 1 kg chicken wings tips removed and cut in half
- 200 g panko bread crumbs
- 20 ml garlic flakes
- olive oil to drizzle
citrus maas dip
- 250 ml maas
- 1½ tbsp olive oil
- 2 cloves garlic crushed
- good pinch of fresh thyme
- juice zest of 1 lemon
- pinch of chilli flakes optional
- salt and freshly ground black pepper
Blue cheese dip
- 250 ml sour cream
- 100 g blue cheese
- 15 ml creamy mayonnaise
- 5 ml fresh lime juice
- salt and freshly ground pepper
Instructions
- Combine the buttermilk, onion powder, salt, pepper and smoked paprika in a bowl. Add the chicken wings and toss together. Cover and leave to marinate in the fridge for 4 hours.
- To make the citrus maas dip, place all of the ingredients in a small bowl and mix well. Set aside in the fridge.
- To make the blue cheese dip, place the sour cream in a small saucepan. Crumble in the blue cheese. Heat gently while stirring, until the cheese has melted. Remove from the heat and whisk in the mayonnaise and lime juice. Season to taste, then transfer to a bowl and refrigerate.
- Line a baking tray with baking paper. In a shallow bowl, mix the bread crumbs and garlic flakes. Take a piece of chicken, shake off any excess buttermilk and coat well in the crumbs. Place on the tray and repeat with the remaining chicken. Refrigerate for 20 minutes, then preheat the oven to 200°C.
- Drizzle the chicken with olive oil and bake for 20 minutes. Turn each wing over and bake for a further 20 minutes, or until cooked through. Serve hot with citrus maas dip and blue cheese dip.