Go Back
Print Recipe

Dunked Wings

Course: Main Course, Snack
Keyword: Chicken wings, dunked wings, wings

Ingredients

  • 1-2 kg chicken wings
  • vegetable oil for deep frying

For the marinade

  • 1 cup plain yoghurt/buttermilk
  • 1 tsp dijon mustard
  • 1 tsp paprika 
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp white pepper

For the flour coating

  • 2 cups cups flour
  • 1 tsp paprika
  • 1 tbsp. garlic powder
  • 1 tsp ginger powder
  • 1 tbsp. ground peri-peri
  • 1 tbsp. cayenne pepper
  • 1 tbsp. white pepper
  • 2 tbsp. salt

For the dunking sauce

  • 1 cup soy sauce
  • 3 tbsp. molasses
  • ¼ cup honey
  • 3 tbsp. apple cider vinegar
  • 3 tbsp. white vinegar
  • 3 tbsp. lime juice
  • 1 tsp ground ginger

Instructions

  • In a bowl whisk the marinade ingredients until mixed well.
  • Add the chicken wings to the buttermilk mixture and refrigerate for 2-4 hours.
  • In another bowl, mix the coating ingredients.
  • When ready to fry the chicken wings. Remove each piece from the buttermilk mixture and drain excess. Coat the chicken in the flour mixture and shake off excess flour.
  • Fry the chicken in hot oil until cooked through and is golden brown. About 10 minutes
  • In a saucepan mix all the dunking sauce ingredients and cook on low heat until thickened.
  • Dip the wings in the sauce until completely covered.
  • Serve!