Deep fried chicken wings

Chicken wings with citrus & chilli sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 269 kcal
  • Fat: 21g
  • Saturated fat: 6.7g
  • Carbohydrates: 4.4g
  • Sugar: 3.1g
  • Sodium: 0.24g
  • Fiber: <0.5 g
  • Protein: 15g
Recipe type: Buffalo wings
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
The Aussies are such fans of chicken wings that they hold a National Chicken Wing day on the 29th of July each year. On this day restaurants and pubs offer their great tasting chicken wings in abundance, at very reasonable prices. The aim being, to become recognized as having the best wings in the country. This recipe is that good it stands a shot of being just that! Lighty coated, deep fried and served with a buttery citrus sauce with a great bite of chilli, these wings really are crowd pleasers. Dig in
For the chicken
  • Chicken wings – 24 (tips removed)
  • Vegetable oil - 750 ml
  • Corn flour - 6 tablespoons
  • Black pepper - 1 teaspoon
  • Cayenne powder – 1 teaspoon
  • Salt – ½ teaspoon
For the sauce
For the sauce
  • Butter - 225 grams
  • Scotch Bonnet chillies- finely chopped – one to two large * (see note)
  • Orange juice – ½ cup
  • Lime juice – ⅓ cup
  • Honey - ½ cup
  1. First, make the sauce and then proceed with the chicken wings
  1. Melt butter in a saucepan at a gentle heat
  2. Once melted add Scotch bonnets. Stir for approximately a minute
  3. Add orange, lime juice, and honey. Turn up the heat until sauce reaches a steady roll
  4. Remove from heat and season to taste
  5. Keep warm
  1. Pat chicken wings dry.
  2. Mix corn flour, pepper. cayenne and salt together
  3. Evenly coat chicken in mixed flour seasoning
  4. Heat oil to frying temperature (about 190 degrees C / 375F)
  5. Cook chicken in small batches (4 – 6 at a time) for five to 7 minutes. Remove and place on a grill rack (lined with kitchen paper towel to absorb excess oil). Keep warm in a pre-heated oven (about 140 degrees C / 280 degrees F).
  6. Once completed, bring oil back to frying temperature
  7. Remove wings from the oven and fry in batches for a second time until nicely browned and crispy. This should take about five minutes per batch. Allow to rest in the oven for a further five minutes
  8. Once rested, place on a warmed serving platter. Pour sauce over and serve immediately
Scotch bonnets are very hot chillies. If you are making this recipe fro the first rather use only one and then taste to see if the sauce meets your heat expectations. You can always add hot sauce at the end to spice it you need to !

This recipe yields 4 - 5 portions

Keywords; Deep fried chicken wings with citrus and chilli sauce