Lee Desanges

Owner, Baked in Brick

There is no point in creating great dishes of food, if then you’re going to use crap spices

Keralan Spiced Chicken Wings with Tellicherry Black Pepper Hot Sauce

INGREDIENTS
3 kg chicken wings

MARINADE
STAGE 1
1 5 tbsp oil
1/2 white onion thinly sliced
2 cloves of crushed garlic

STAGE 2 
6 birds eye chillies
4 dried dabbi chilies
1 tsp freshly ground Santa Maria Tellicherry Black Pepper
2 bay leaves  2 tsp dried chicken seasoning
1 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1 tsp sugar
2 tsp ginger powder
3 tbsp malt vinegar
1.8 g powdered red food colouring
Juice of 2 lemons
500 ml water

 

TELLICHERRY BLACK PEPPER HOT SAUCE 
500 ml water
45 g rapeseed oil
35 g malt vinegar
10 fresh birds eye chilli
4 dried dabbi chilies
1 tsp freshly ground Santa Maria Tellicherry Black Pepper
1 whole lemon
1/2 red onion
1 garlic clove
1 bay leaf
1 tsp paprika
1 tsp cayenne pepper
3 tsp salt
1 tsp sugar
1 tsp xanthan gum

 

GARNISH
Red/green peppercorns

FOR THE TELLICHERRY HOT SAUCE:
• Add all the ingredients into a liquidiser and blend until smooth

FOR THE MARINADE:
• Add all of stage 1 to a medium sized pot and sauté until soft but with no colour
• Slowly add all of stage 2 to the pot and simmer for 10 minutes
• ‘Carefully’ as the marinade is hot, blend in a liquidiser or use a stick blender if you have one
• Chill the marinade in the fridge until completely cold
• Add the marinade to the chicken wings and either vacuums seal in portions of 10 under pressure or marinade in a large bowl in the fridge over night or for a minimum of 6 hours, then:
• Pre heat your water bath to 75°C and bath the wings for 5 hr. OR Pre heat your oven to 190°C place the wings flat on a baking trays and cook for 25-35 minutes until the juices run clear or the temperature of the wings reaches 75°C
• Once charred, toss wings in the hot sauce and garnish with crumbled red/green peppercorns and serve
• Serve wings with some pickled julienne veg (made using Santa Maria Pickling Spice) for garnish, adding some tangy sweetness to the hot wings
• These wings are best served slightly charred off the BBQ giving them the authentic smoky BBQ flavours, just like from the beaches of Kerala I remember when on holiday with my family