Triple-cooked habanero chicken wings

Triple-cooked habanero chicken wings

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

You’ll need an oil-safe temperature thermometer for this recipe; they’re worth investing in, as they help ensure that your food is cooked to the correct temperature. If the habanero sauce is too hot, feel free to replace with avocado mojo or rancheras sauce.

Ingredients

Quantity Ingredient
1kg chicken wings, split into two
sea salt
500ml rapeseed oil, for frying
Cascabel chilli salt, to taste
freshly ground black pepper
100g stilton or other blue cheese
150g mayonnaise
Habanero/scotch bonnet salsa, to taste
8 Corn tortillas
2 limes, quartered
handful coriander, finely chopped
1/2 head celery, peeled and cut into 5mm fingers, kept in ice-cold water

Method

  1. Season the chicken wings with a pinch of sea salt.
  2. Heat the rapeseed oil in a deep pan or pot to 120°C. Add the wings and fry for 5 minutes, then remove them from the oil and leave them to drain on kitchen paper. Place in the freezer for a minimum of 3 hours. Then take the wings out of the freezer and fry again at 120°C for 4 minutes. Repeat the draining process and freeze again for 4 hours. (The wings can now be stored frozen until you’re ready to use them.)
  3. When you’re ready to serve, reheat the oil to 190°C. Add the frozen chicken wings and fry for 4 minutes, then drain and season with cascabel chilli salt and pepper. Mix the Stilton and mayonnaise together to make the blue cheese dip.
  4. Spoon the habanero salsa onto a tortilla and place the wings on top. Serve with the lime quarters, coriander and celery sticks.
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