Romy Gill’s Spicy Crispy Chicken Wings
Celebrity chef Romy Gill has teamed up with Thatchers to create deliciously comforting recipes that blend her signature Indian flavours with our famous Somerset cider.
These Juicy Apple infused spicy crispy chicken wings are delicious on their own, or with Romy’s Apple Chutney.
- Ingredients
- Method
- Gallery
Ingredients
- 10-12 Chicken wings
- 200ml Thatchers Gold
- 1 tsp Kashmiri chilli powder or any chilli flakes
- ½ tsp Maldon Salt
- 1 tsp Romy Gill’s spice blend (see other recipe)
For the coating
- 60g corn flour
- 60g plain flour
- 1 tsp salt
- 2 tsp spice blend
- ½ teaspoon Kashmiri chilli powder or chilli flakes
- Sunflower oil for frying
- In a large bowl, add the wings, pour in the Thatchers Gold cider, chilli powder or flakes, salt and spice bend. Using a fork, prick the chicken wings all over to help them absorb all the delicious flavours, ensuring they're well coated.
- Cover and leave at room temperature before coating them in the flour.
- To prepare the coating; on a large plate add all the flours, chilli powder, salt, and the spice blend and mix well.
- To fry the wings; add oil to deep fry the wings to a heavy-based pan and warm over a medium heat. Top tip - if you don't have a food thermometer to hand, you can check the oil is hot enough by cutting a small piece from the chicken wing and dropping it in to the oil, it should sizzle and rise to the top.
- One at a time, coat each marinated wing in the flour mixture. Once well coated, lower into the oil and fry in batches, turning occasionally for about 10 minutes or until golden brown and cooked evenly throughout.
- Once the wings are cooked, remove from the pan and place on kitchen paper to remove the excess oil. Enjoy with Romy's apple chutney.
