Crispy chilli chicken wings with creamy blue cheese mayo dip

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Method

Step 1:

In a bowl, mix the maas or buttermilk, lemon juice, honey and chilli flakes before adding in the wings. Mix thoroughly making sure every piece of chicken is coated. Cover with plastic wrap then place in the fridge for 30 min.

Step 2:

In the meantime, make the dip. In a blender, place the Excella Mayonnaise and the rest of the ingredients then blend to desired consistency. Transfer into a small bowl and place in the fridge until desired time.

Step 3: Creamed Spinach

Take the chicken out of the fridge at least 15 min prior to cooking to allow it to come to room temperature.

Step 4:

In a saucepan, heat the Excella Sunflower oil to 175°C. In a bowl, mix flour, cornflour, chilli flakes, salt and pepper and mix thoroughly.

Step 5:

Dredge the chicken from the buttermilk to the flour then deep fry until golden brown, for about 7-8 min.

Step 6:

Serve the wings with Excella Thai long grain rice and a serving of the dip.