Category: Spice Mixes

Spice mix recipes

February 29, 2016 Barbecue, Garnishes, Instructional Techniques, Smoking, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Smoked Garlic Powder using Smoke Daddy’s Vortex Smoke Generator

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Smoked Garlic Powder using Smoke Daddy's Vortex Smoke Generator
Author: 
Recipe type: Smoking
Prep time: 
Cook time: 
Total time: 
 
Okay, we've just had a look at the Smoke Daddy Vortex coming out of the box, now let's give it a test run. To do this, I am going smoke some garlic. Using a bit of heat from the barbecue, I am also going to dry the garlic out, then grind it to a powder.
Ingredients
  • Garlic (at least 2 full heads to make it worth your while)
Instructions
  1. To start, separate the heads of garlic. There are easier ways to this, but you actually want to remove the skins exactly like this for this procedure.
  2. To skin the cloves, cut the stem end off. Place the clove on the board and crush it by banging the knife blade down on the clove. Grab the pointed end of skin and the entire skin will simply slip off. Transfer the crushed clove to a mesh strainer or a splatter screen.
  3. Place the Vortex near the center of the barbecue. The burner to the left of the Vortex will be the only burner running. Notice my probe thermometer on the right. This will help me monitor my target temperature of 67c or 168f.
  4. Using a blow torch or heat gun ignite the one side of the circle on the Vortex. Swing the unit around 180 degrees and ignite the other side to get the double burn. Depending on your wood pellets, you may have to repeat this a couple of times.place the mesh basket of garlic near the thermometer, ignite the left-hand burner, close the lid, and you're on your way.
  5. Set a timer for 4 hours to time the process.
  6. After 4 hours, remove the garlic from the barbecue. It will be lovely and golden, with an aroma from heaven. Most of the garlic will be pretty dry by this stage, however, some of the thicker bit might still be a bit spongy. Pop this into your oven at 67c or 168f with the door slightly open and continue to desiccate the garlic until completely dry.
  7. Run the dried garlic bits in your spice grinder for a few seconds to reduce it to a powder.
  8. And here is all that is left of the pellets in the Vortex.... just a little clean ash. Simply empty this out, give the unit a rinse, and it's as good as new.

 

January 29, 2016 Chicken Recipes, KFC Recipes, Main Courses, Poutry, Sandwiches, Spice Mixes

KFC Zinger Burger. KFC Secret Recipe Zinger Burger – How to Make KFC at Home!!!

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KFC Zinger Burger. KFC Secret Recipe Zinger Burger - How to Make KFC at Home!!!
Author: 
Recipe type: KFC Secret Recipes
Cuisine: American
 
KFC has to be the all-time great when it comes to creating an unmistakable franchise taste. The KFC Zinger burger arrived sometime down the line in their history, and has carved its own little niche in the history of awesome meals.
Ingredients
  • 8-12 Chicken breasts, deboned, skin removed
For the Curing Brine
  • 3lt Water
  • 45g Prague powder
  • 45g Salt
  • 60g Sugar
  • 5ml Ground ginger
  • 6 Whole allspice (pimento)
  • 15ml Whole black peppercorns
  • ½ of the spice mix below
For the Spice blend
  • 45ml Cayenne pepper
  • 5ml Dried sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground coriander seed
For the coating
  • 2 Cups all-purpose flour
  • 4-6 Eggs, lightly beaten
Other
  • Burger buns
  • Sliced Tomato
  • Lettuce leaves
  • Mayonnaise
Instructions
  1. For the basic brine you need 45g of Prague powder, 45g of salt, 60g sugar, 5ml ground ginger, 6 allspice berries, and 15ml whole black peppercorns.
  2. For the spice blend, combine the cayenne pepper, dried sage, garlic powder, dried oregano, cracked black pepper, dried basil, dried marjoram and dried coriander.
  3. Divide the herb and spice blend in half.
  4. Fill a pot with 3 liters of water and add the Prague powder mixture along with half of the herb and spice blend.
  5. Bring this to a simmer for 10 minutes, stirring every minute then quick chill the brine by floating the pot in a sink of cold water.
  6. Once the brine has cooled, pour enough brine into a large pan to cover the base. (you must use a stainless steel for food grade plastic pan - you can not use aluminum) Place the chicken breasts in the pan in a single layer, then pour in the remaining brine to completely cover the chicken.
  7. Cover the pan and refrigerate this for a full 24 hours.
  8. After the curing time, remove the breast from the brine and pat them dry with a clean dish cloth or kitchen paper.
  9. If the breast are large like these, about 250g each, cut them in half, otherwise use them as is. Fold each piece, or whole breast if they're small, in cling-wrap and tap them down with a meat mallet until they are 10mm or just less than a half inch thick.
  10. To mix the coating, combine the all-purpose flour with the remaining half of spices. You will also need 4 to 6 eggs lightly beaten.
  11. Before coating the chicken, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set and the layer of flour prevents the coating from sticking to the plate and getting damaged when it is lifted.
  12. To coat the chicken, dredge each piece in the flour. Dunk the chicken in the egg to wet all of flour. Then back into the flour to get a good solid coating. Transfer the coated chicken to the platter. Repeat with all the remaining chicken then allow the coating to set for 20 minutes before continuing.
  13. While the coating sets, cut and butter the buns. Spread the lid of the bun generously with plain or chilli mayonnaise. Place a generous layer of lettuce and 2 tomato slices on the bottom of each bun.
  14. Half fill a large pan with oil and heat this to 160c or 325f. Fry the chicken for a full 20 minutes turning halfway through. It is advisable to use a deep-frying thermometer to monitor the temperature.
  15. Drain the chicken on kitchen paper and transfer to the buns. Put the lids on the buns and voila.... you have the iconic KFC Zinger.

 

September 29, 2015 Accompaniments, Barbecue, Garnishes, Instructional Techniques, Spice Mixes

How to Smoke Salt – Part 5 of Smoking and Curing Foods – Smoke Daddy Cold Smoke Generator

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How to Smoke Salt - Part 5 of Smoking and Curing Foods - Smoke Daddy Cold Smoke Generator
Author: 
Recipe type: Smoking & Curing
Prep time: 
Cook time: 
Total time: 
 
Smoked salt is really easy to make in a hot or cold smoker. Smoked salt adds a whole new dimension to grilled foods, fried foods and even salads.
Ingredients
  • Coarse salt - either Himalayan rock salt or sea salt
  • Smoking wood chips of your choice
Instructions
  1. The important thing to remember is the differences between sea salts and rock salts. Himalayan rock salt is a compressed, dense salt, and as a result will take on the flavor the smoke, but very little of the color. Sea salt is far more porous and will take on the flavor and color of smoking.
  2. With the color not being of much importance, I still prefer using Himalayan rock salt for its amazing taste and slight acidity.
  3. To start, spread the coarse salt evenly across a baking pan.
  4. Load up your smoker with your favorite wood chips and set these smoking. I am using the Smoke Daddy Cold Smoke Generator for this demonstration and this unit together with any lidded barbecue is the perfect solution for cold and hot smoking.
  5. Place the pan of salt in the barbecue, close the lid and allow this to smoke for 90 minutes to 180 minutes, depending on your personal preference.
  6. Remove the salt from the smoker. With Himalayan rock salt you will notice only a slight darkening in color, but the smokey aroma will clearly tell you that your job is done.
  7. Transfer the salt to grinders and store these in a cool dry place.

 

July 25, 2015 Cocktail Snacks, Finger Foods, KFC Recipes, Main Courses, Snack Food, Spice Mixes, Vegan Recipes, Vegetarian Recipes

Vegetarian & Vegan KFC “Chicken” Strips. Deep-Fried Gluten Strips KFC-Style!!!

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Vegetarian & Vegan KFC "Chicken" Strips. Deep-Fried Gluten Strips KFC-Style!!!
Author: 
Recipe type: Vegetarian / Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Some time ago I did a popular recipe using gluten called mock duck. Today we're going to use gluten to replace the chicken in a vegetarian rendition of KFC chicken tenders.
Ingredients
The Herb & Spice Mix
  • 7.5ml Paprika
  • 5ml Salt
  • 2.5ml Dried sage
  • 2.5ml Garlic powder
  • 2.5ml Dried oregano
  • 2.5ml Cayenne pepper
  • 2.5ml Crushed black pepper
  • 2.5ml Dried basil
  • 2.5ml Dried marjoram
  • 2.5ml Dried coriander leaf
  • 5ml Ground allspice
The Rest...
  • 1 Portion prepared gluten (350g)
  • 1½ Cups All-purpose flour
  • Milk (or substitute for cold vegetable stock)
Instructions
  1. Flatten the gluten out across a platter. Mill the herbs and spices in your spice mill until fine and pour the powder into a sprinkle bottle. Sprinkle an even coating of the herbs and spices across both sides of the gluten.
  2. Place the gluten in your refrigerator for at least 30 minutes to marinate.
  3. In a bowl combine the flour with the remaining herb and spice mixture. Half fill a second bowl with full cream milk (or cold vegetable stock)
  4. In addition, sprinkle a layer of the seasoned flour over the surface of a large platter. This layer will prevent the coated gluten from sticking to the platter while it sets.
  5. Remove the gluten from your refrigerator and cut it into manageable strips of about an inch in width and 3 to 4 inches in length.
  6. To coat the strips, dip them in the milk (or cold stock), dredge them in the seasoned flour to get a good solid coating, then transfer them to the coated platter to set. Allow the coated strips to set for 20 minutes.
  7. Half fill a wok or pot with oil and heat this to 160c or 320f.
  8. Carefully drop the strips into oil in batches and fry them for 4 to 5 minutes until the are golden. Remove the strips from the oil, drain any excess oil on kitchen paper and serve immediately.

 

July 5, 2015 Accompaniments, KFC Recipes, Potato Recipes, Poutry, Sauce Recipes, Snack Food, Spice Mixes, Vegetable

KFC Mash & Gravy – How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!

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KFC Mash & Gravy - How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!
Author: 
Recipe type: KFC / Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Here's another legendary KFC Dish - KFC Mash & Gravy!!! This recipe is the REAL deal - FIRST from Whats4Chow.com!!!
Ingredients
For the Herb & Spice Mix
  • 15ml Paprika
  • 10ml Salt
  • 5ml Dried Sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cayenne pepper
  • 5ml Ground black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Dried coriander leaves
For the Gravy
  • 35g Butter
  • 20g All-purpose flour
  • 5ml of the powdered herb & spice mix (above)
  • 150ml Chicken stock
  • 150ml Beef stock
Instructions
  1. Combine all of the herbs and spices and mill them to a fine powder in your spice mill. Take 1 teaspoonful of the powder and mix it into the all-purpose flour. The remaining spice powder can be stored in an airtight container.
  2. In addition, measure out the butter and combine the chicken and beef stock.
  3. Heat a small saucepan over low to medium heat and add the butter. Once the butter has melted, pour in the seasoned flour. Stir this in until smooth and allow it cook for 60 seconds when it starts bubbling.
  4. Remove the pan from the heat and pour in the stock. Stir this until smooth, then return the pan to the heat.
  5. Bring this to a simmer stirring continuously until the gravy has thickened. This should only take about 3 minutes. Remove the pan from the heat. Remember that different brands of flour may thicken differently. If your gravy is too thick, thin it down to the desired consistency with a little more stock.
  6. To serve, mix your mash according to the package instructions and serve this to 4 bowls. Pour the gravy over each portion and serve immediately.

 

January 5, 2015 Barbecue, Beef, Dried Meat Recipes, Main Courses, Spice Mixes, Steak

Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.

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Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.
Author: 
Recipe type: Burgers
Cuisine: American
 
Beef Jerky / Biltong is essentially concentrated beef, having lost 50 to 60% of it's mass in water. This results in burger patties that have more than twice the beef flavor when compared to raw beef. By powdering the jerky / biltong and combining it with the beef mince, you end up with a patty that has tons of super-beefy flavor --- out of this world!!!
Ingredients
  • 30g Beef Jerky / Biltong per 100g ground beef
  • Salt to taste
Instructions
  1. Thinly slice 30g of jerky for each 100g of beef mince. Once sliced, chop it even finer.
  2. Using your spice grinder, zap the chipped jerky until it is a fine fluffy powder.
  3. Place the beef mince in a large mixing bowl. Add the jerky powder along with a generous pinch of salt.
  4. Massage this together until everything is totally combined.
  5. Using you burger press, press the patties out and transfer them to a platter, separated by grease-proof paper or foil.
  6. Allow these to mature for at least 3 hours, preferably overnight in your refrigerator.
  7. When you're ready to cook your creations, make an indentation in the center of each patty and proceed.

 

January 3, 2015 Beef, Curing Meats, Dried Meat Recipes, Spice Mixes, Steak

South African Beef Jerky – How to Make Beef Jerky using the Traditional South African Biltong Method.

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South African Beef Jerky - How to Make Beef Jerky using the Traditional South African Biltong Method.
Author: 
Recipe type: Beef / Preserves
Cuisine: South African
 
Dried beef is a popular snack in almost every country of the world. In the USA it's called beef jerky, in South Africa it's called Biltong. This episode covers how to make jerky using the Traditional South African Biltong recipe.
Ingredients
  • 3kg Beef (Rump, rump tail, silverside, porterhouse etc)
  • 75g Non-iodated salt
  • 10g Sugar
  • 2g Saltpeter
  • 2g Bicarbonate of soda
  • 2ml Cracked black pepper
  • 15ml Crushed coriander seed
  • ½ Tsp Chilli flakes
  • ½ Tsp Garlic powder
  • Brown vinegar
Instructions
  1. you will need 3kg of beef. You can use almost any cut of meat, here I am using the tail ends of the rump.
  2. Whichever cut you decide to use, remember that flavor is in the fat, so your result will be tastier if the beef cut has a strip of fat down the edge.
  3. Cut the beef length-ways into long strips of and inch or 25mm in thickness.
  4. In a bowl, combine the salt, sugar, saltpeter, bicarbonate of soda, cracked black pepper, crushed coriander seeds, chilli flakes and garlic powder.
  5. Arrange the meat in a stainless steel tray and rub the curing mixture evenly into the meat.
  6. Using a sterilized spray bottle, spritz a coating of brown vinegar onto all surfaces of the meat.
  7. Place the pan, uncovered, in your refrigerator overnight.
  8. The following day, half fill a bowl with brown vinegar a dip each strip of beef in the bowl.
  9. Press meat hooks through the thinnest side of each strip.
  10. To dry the beef, hang it in well ventilated area, or in your drying cabinet if you have one. Do not let the strips touch while they dry.
  11. There is no formula as to the length of drying time. This is largely dependent on the moisture content of the meat, the thickness of the cuts, and the ambient temperature and humidity. As a rough guideline, these 1 inch pieces will take 2 to 3 days to dry in a drying cabinet, and 4 to 6 days drying naturally. The time is also directly proportional to how dry you want the beef to be.
  12. Once you are happy that the beef is dried to your satisfaction, unhook it and slice it into thin slices for serving.

 

December 31, 2014 Accompaniments, Chinese Recipes, Poutry, Snack Food, Spice Mixes, Starters

Chinese Tea Eggs – Marbled Eggs Flavored with Aromatic Chinese Tea and Spices

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Chinese Tea Eggs - Marbled Eggs Flavored with Aromatic Chinese Tea and Spices
Author: 
Recipe type: Eggs
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Chinese tea eggs are sold by street vendors and roadside stops all over China. These aromatic and tasty treats not only look beautiful, but taste like heaven.
Ingredients
  • 10 Eggs
For the Tea Mixture
  • 3 Tbs Light soy sauce
  • 3 Tbs Rice wine or dry sherry
  • 1 Whole star anise
  • 1 Tbs Brown sugar
  • 1 Cinnamon stick
  • 2 Tbs Chinese black tea or 2 teabags black tea
  • 1 Tbs 5-Spice
Instructions
  1. Place the eggs in a saucepan, cover with cold water and bring this to a boil. Lower the heat and simmer the eggs for 10 minutes.
  2. Drain the pot and cool the eggs under cold running water.
  3. Using the back of a teaspoon, tap the egg shells until the entire shell is crazed with cracks.
  4. Place the light soy sauce, rice wine, star anise, brown sugar, cinnamon stick, sliced ginger, black tea and 5 spice in a pot and pour in 1 liter of water.
  5. Bring this to a boil, lower the heat and simmer the mixture for 20 minutes.
  6. Add the eggs to the pot, bring the mixture back to a boil, lower the heat and simmer the eggs gently for 45 minutes.
  7. Remove the pot from the heat and allow the eggs to cool to a manageable temperature in the tea mixture.
  8. When they are cool enough to handle, peel the shells from the eggs to reveal the beautifully marbled and fragrant eggs.
  9. Slice the eggs into halves or quarters, transfer to platters and serve warm or cold.

 

December 20, 2014 Chicken Recipes, Curing Meats, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!

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KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!
Author: 
Recipe type: Chicken / Poultry / KFC
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
A few weeks back we did a 3-Part series on KFC. Numerous requests have come in regarding KFC Chicken Tenders, so here it is. If you have not viewed the previous episodes in our KFC series, please click the onscreen link in the video, or the links below and view these first in order to understand the curing process.
Ingredients
  • 8 Fresh chicken breasts
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
For Coating
  • 3 Cups all-purpose flour
  • 4-6 Eggs
Instructions
  1. Combine the spices for the spice mixture, stir to combine and divide these in half.
  2. Place all of the curing ingredients in a pot along with one half of the spice mixture and pour in 2.5 lt of hot water. Stir until everything has dissolved, then bring it to a boil. Remove the pot from the heat and quick chill it by placing the pot in a sink of cold water.
  3. Place the chicken breasts in a large container and pour in the cooled curing brine. Place the lid on the container and allow this this cure for a full 24 hours in your refrigerator.
  4. After 24 hours, remove the breasts from the brine and slice it at an angle across the grain into slices of 10mm or just less than a half inch thick.
  5. To coat the chicken, combine the spice blend with the flour, and lightly whisk the eggs.
  6. Before you start coating the chicken, sprinkle a layer of the seasoned flour over a large platter. For this quantity of chicken you will need more than one platter.
  7. To continue with the coating, dredge the chicken in the flour mix, then dunk it in the egg, making sure to wet all of the flour.
  8. Dredge the chicken the flour again making sure to get a good solid coating...... then back to the egg making sure to wet all of the flour.
  9. Finally a last coating of flour finishes it off. Transfer the chicken to the platter and continue with the rest of the chicken.
  10. Allow all of the coated chicken to set for 20 minutes before frying.
  11. Fill your pan with oil to a depth of 1 inch and heat this to 160c or 310f and fry the chicken for 4 minutes per side until crispy and golden.
  12. Remove the chicken from the oil and drain any excess oil on kitchen paper. Repeat this until all of the chicken is cooked.

 

December 2, 2014 Accompaniments, Mexican Recipes, Snack Food, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.

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Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
You can make this as hot or mild as you like. This spicy Mexican corn is absolutely delicious.
Ingredients
  • 4 Cobs corn
  • 80g Butter
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • 1 Tsp Garlic powder
  • 1 Tsp Cayenne pepper
Instructions
  1. Remove the husk and beard from the corn and using a sharp cleaver, cut the corn into medallions of 20mm or 34 inch thick.
  2. Place the corn on a large platter. Melt and heat the butter until very hot, then stir in the ground cumin, coriander, garlic powder and cayenne pepper.
  3. Brush the hot butter over the corn, season to taste with salt and cracked black pepper, and allow this to stand for at least an hour.
  4. Barbecue the corn on a ribbed skillet at medium hot heat for 15 minutes, turning halfway through.
  5. Remove the medallions from the heat and serve immediately.

 

November 21, 2014 Chinese Recipes, Pork, Spice Mixes

How to Make 5 Spice Powder. Homemade 5 Spice Powder Recipe. Episode #201 with Whats4Chow.com

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How to Make 5 Spice Powder. Homemade 5 Spice Powder Recipe. Episode #201 with Whats4Chow.com
Author: 
Recipe type: Spice Blends
Cuisine: Chinese
Prep time: 
Total time: 
 
5 Spice is used in a multitude of Eastern dishes. It is quite useful to know how to make your own 5 Spice Blend. The homemade 5 spice powder also tastes much better then the commercial equivalent, which contains far too much cinnamon, however if you prefer more cinnamon, feel free to add extra.
Ingredients
  • 1 Tsp Szechuan Peppercorns
  • 1 Tsp Cloves
  • 1 Tsp Fennel Seeds
  • 3g Star anise
  • 3 Tsp Cinnamon
Instructions
  1. Heat a small pan over medium high heat and dry fry the Szechuan peppercorns for about 60 seconds and they are strongly fragrant.
  2. Place the Szechuan peppercorns, cloves, ground cinnamon, fennel seed and star anise in your spice grinder and zap them until fine.
  3. Store the powder in airtight spice bottle in a cool dry place.

 

October 11, 2014 Chicken Recipes, Chinese Recipes, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes, Starters

KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.

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KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.
Author: 
Recipe type: KFC Deep-fried chicken wings / poultry
Cuisine: American
 
KFC Chicken Wings Recipe / KFC Hot Wings Recipe. This is Part 3 of the series on KFC Chicken. This Episode covers KFC Hot Wings. If you missed Episode 1 & 2, click on the onscreen link to view them in order to understand the process. Crispy deep-fried KFC chicken wings are legendary - this is how to make them at home.
Ingredients
  • 16-24 Whole chicken wings
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
  • 1 Tbs Dried chilli flakes
Other
  • 2 Cups all purpose flour
  • 1 Tbs Cayenne pepper
  • 4-6 eggs lightly beaten
Instructions
  1. To start prepare the curing brine as we did in part 1 and part 2.
  2. Remove and discard the wing tips from the wings and cut through the center joint. Place the wings in a sterilized container.
  3. Sprinkle 1 tbs of crushed chilli flakes over the wings, then pour in the brine. Put the lid on the container and allow the chicken to cure for a full 12 hours in your refrigerator.
  4. Combine the second half of the spices with flour and add 1 tbs of cayenne pepper, then sprinkle a layer of the seasoned flour over the surface of a large platter.
  5. Lightly beat 4 eggs.
  6. To coat the wings, first dredge them in the flour, then dip then in the egg.
  7. Dredge them in the flour again to get a good solid coating. Transfer the wings to the floured platter and allow the coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f. Fry the wings for a full 20 minutes turning halfway through.
  9. Remove the wings from the oil and drain on kitchen paper. Allow them to stand for 5 minutes before serving.

 

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