AT A GLANCE
"I'm a big fan of the scarily hot chicken wings at Mighty Mighty. Would you
get the recipe?"
Brian Sharp, Earlville, Qld
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|01||For pickled celery, bring ingredients, except celery, and 250ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, add celery, then transfer to sterilised jars, seal and refrigerate to pickle (2 days). Pickled celery will keep refrigerated for 2 months.|
|02||For holy roller hot sauce, preheat oven to 200C, spread habanero chillies in a roasting pan lined with baking paper and roast until starting to blacken (25-30 minutes). Meanwhile, heat oil in a frying pan over medium-high heat and fry birdseye chillies, onion and garlic, stirring occasionally, until starting to caramelise (6-8 minutes). Add chipotle and tomato paste and cook, stirring occasionally, until thickened (3-5 minutes). Add corn syrup, sugar, paprika and cayenne and bring to the boil, stirring continuously. Add tomato juice, vinegar and ghost chilli and simmer, stirring occasionally, until thick (45-50 minutes). Blend until smooth, season to taste with salt, transfer to sterilised jars and refrigerate until required. Holy roller sauce will keep refrigerated for 2 weeks.|
|03||For ranch sauce, heat oil in a saucepan over medium-high heat, add spring onion and garlic and stir occasionally until tender (3-4 minutes), add garlic and onion powders, stir to combine, stir in tomato paste, deglaze pan with vinegar and cool. Blend in a food processor with remaining ingredients until smooth, season and refrigerate. Ranch dressing will keep refrigerated for 3 days.|
|04||Cook chicken wings in batches in a large saucepan of boiling water until cooked through (4-6 minutes), drain, rinse and cool completely.|
|05||Meanwhile, for spice rub, process ingredients in a blender until smooth, then rub over wings and refrigerate for flavours to develop (6-8 hours; this can be done up to 2 days ahead).|
|06||Heat vegetable oil in a saucepan to 180C. Deep-fry chicken in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, as hot oil spits), then drain on paper towels. Toss in holy roller hot sauce and serve hot with pickled celery, ranch sauce and mustard cress.|
Note Makes 24 hot wings. Begin this recipe two days ahead to pickle the celery. Beware: the holy roller sauce is very, very hot indeed. Chipotle chillies in adobo are available from delicatessens and Mexican food shops. Corn syrup is available from health-food stores and supermarkets. Ghost chillies are extremely hot chillies available from select grocers. If they're unavailable substitute with 3 extra birdseye chillies.