- 1 cup Diemen’s Original Hot Sauce
- 30 chicken wings
- 1/2 cup or 100g butter (unsalted)
- 1 tbsp white vinegar
- ½ cup plain white flour
- salt + pepper
- olive oil
- Wash and dry the chicken wings then cut them at the joints and remove the wing tips (see note below).
- Preheat the oven to 180 degrees Celsius with dry air.
- Transfer the flour to a large bowl and add a few pinches of salt and pepper. Coat the chicken wings in the flour lightly.
- Heat 2 or more large pans with a good drizzle of olive oil (you will need a few pans to fit all the chicken wings, or cook them in batches).
- Add the chicken wings to the pan and cook them on a medium heat until they are golden brown on the edge but still raw in the centre and only half cooked. Add more olive oil where necessary. Transfer each batch to a large bowl.
- Whilst cooking the chicken wings, prepare the hot sauce mixture by placing the hot sauce, butter and vinegar into a small pot and stir together until the butter has melted and the mixture is smooth.
- Pour half of the hot sauce mixture over the hot wings in the bowl and move around to coat the chicken wings.
- Prepare a couple of baking trays to fit all the wings and line the bases with baking paper. Spread the chicken wings over the trays evenly in one layer.
- Place the baking trays in the oven for 20 minutes.
- Remove the chicken wings from the oven and transfer to a large mixing bowl. Pour over the rest of the hot sauce mixture and coat the wings evenly using a large wooden spoon or another utensil.
- Transfer to a serving plate or bowl and top with a drizzle of extra hot sauce, fresh herbs or any other side vegetables.
- Use a sharp knife to slice the chicken wings at the joints. Slice off the wing tips and you can save to use them for a homemade chicken stock.
Prep time: 15 mins.
Cook time: 30-35 (frying and baking combined) mins.
Makes: 30 wings.