Fried chicken wings with coriander and green chilli

AT A GLANCE

  • Serves 6 people

  • 1.2 kg chicken wings
  • 150 gm (1 cup) cornflour
  • For deep-frying: vegetable oil
  • 4 red shallots, finely chopped
  • ΒΌ cup finely chopped coriander leaves
  • 1 long green chilli, finely chopped
  • To serve: lime wedges
01   Using a sharp knife, remove wing tips (and reserve for chicken stock, if desired). Halve wings at joints, place into a large bowl, add cornflour and toss to evenly coat.
02   Heat oil in a large deep saucepan or deep-fryer to 180C. Cook chicken, in batches, for 5 minutes or until lightly golden. Drain on absorbent paper, place in a bowl, season to taste with sea salt and freshly ground white pepper, add shallots, coriander and chilli, toss to combine and serve with lime wedges.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD AND ADELAIDE LUCAS

FEATURED IN

Nov 2007

Nov 2007

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