I love chicken wings, says Ross Clarke, the global director of food and beverage at TOCA Social. I like this recipe in particular because you get loads of great crispy bits plus the pickle juice to cut through it all.
The chilli pepper adds an extra level of flavour too. These wings taste good all the time but are particularly delicious when accompanying a drink; pour a banging sour cocktail and tuck in.
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Ingredients
- 500g chicken wings - jointed
- 200g plain flour
- 40g Old Bay seasoning
- 30g light oil
- 30g melted butter
- 150g mayonnaise
- 50g pickle juice
- 10g Aleppo chilli flakes
- 10g chives (finely chopped)
- 10g togarashi
Method
- Place the chicken wings into a bowl.
- Combine the flour and seasoning in a separate bowl.
- Combine the butter and oil in a bowl then add it to the chicken wings. Add seasoned flour to the chicken wings and ensure they are properly coated.
- Take a baking tray and place a resting wire grill on top. Line up the wings with space between them. Place them in the oven at 180C for 20 mins.
- Turn all wings over and bake for a further 20 mins and until cooked through.
- While cooking, add mayo, pickle juice and chilli to a bowl and whisk until combined. Season with salt and pepper.
- Once the wings are cooked, coat them with the pickle mayo and then plate them up in a pile. Top with the chives and togarashi.
Ross Clarke is the global director of food and beverage at TOCA Social, the world’s first football and dining experience. Clarke has worked in hospitality for 15 years, including as the creative development chef at The Fat Duck Experimental Kitchen and the European culinary director at Ennismore. He also founded his own creative hospitality consultancy.
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