500 ml tub of buttermilk
1.5kg mixed chicken V wings
4 cups plain flour
- A few tablespoons of Chicken or Chipotle Rub
- Secret Spice ( Chinese 5 spice )
Vegetable oil, for deep-frying
- Bulls head Sriracha BBQ Sauce
Place 2 tablespoons of the seasoning into a large snap-lock bag or bowl. Add buttermilk and chicken. Seal bag. Massage chicken to coat evenly in marinade. Refrigerate overnight to allow flavours to develop.
Drain chicken, discarding marinade. Set chicken aside for 15 minutes.
Add the remaining spice mixture in a large bowl with flour, Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
Heat the oil to 170 degrees celsius and cook the chicken wings until you reach an internal temperature of 75 degrees celsius once cooked place the wings on a tray and pop in the oven at 150c to finish the cooking process.
Serve with a side of sriracha bulls head BBQ sauce blended with mayo.
I used my wok over Honey brix charcoal on the weber to save a messy kitchen.