spicy, crunchy chicken wings with a sriracha mayonnaise





Spicy, crunchy chicken wings with a Sriracha mayonnaise
Serves 10
Prep Time
15 min
Prep Time
15 min
  1. The quantity of spice is good for about 2kg of chicken wings.
  2. 2 teaspoons chermoula mix optional (a North American spice)
  3. 1½ teaspoons cayenne pepper
  4. 3 teaspoons brown sugar
  5. 2 tablespoons coriander seeds
  6. 2 tablespoons garlic flakes
  7. 2 teaspoons sea salt
  8. 4 tablespoons paprika
  9. ½ cup of olive oil
  1. This is a rough guide. If you fancy a smoked paprika or a more cumin flavour feel free to play around. The main idea is to get a good spicy flavour with some texture to cover the chicken.
  2. Preheat the oven to 180ºC
  3. Place all the chicken in a large bowl and rub ¼ cup of the olive oil into the chicken. This will make the chicken moist and allow the spice to stick to it.
  4. Put all the spices into a mortar and pestle and give it a good grind to crush the coriander seeds.
  5. Dip each chicken wing into the spice making sure to cover it well.
  6. Lay the chicken wings onto a tray and drizzle with the remaining olive oil.
  7. Bake for 30-40 minutes. Keep an eye on them as they can burn. Cut a wing open to check if they are cooked.
Sriracha mayonaise
  1. 250ml oil – sunflower, corn oil or a cooking olive oil
  2. 1 tablespoon white wine vinegar
  3. 4 egg yolks
  4. 1 teaspoon mustard – I use Dijon mustard
  5. ½ lemon juiced – use to taste
  6. salt and pepper to taste
  7. sugar to taste
  8. Place the egg yolks, vinegar and mustard in a mixing jug. I find that a tall jug works best as you get less mess then a bowl when mixing.
  9. Using a stick blender, give it a good whisk. The gradually add the oil in about 3 or 4 batches whisking well between each addition of the oil. The sauce will thicken nicely.
  10. Once all the oil has been added, taste the mayo for a seasoning check adding salt and pepper. I like to add a little sugar or xylitol , no more then a ½ teaspoon. This really finishes the mayo off and balances the flavour, however you can leave it out if you desire.
  11. If the mayo becomes too thick simply add a little water to loosen it.
  12. To the above recipe add 3 tablespoon of Sriracha sauce or any tasty hot sauce in the fridge.
  13. Gluten free and carb free, very yum and easy!
Adapted from Taste magazine
Adapted from Taste magazine
Amanda In The Kitchen http://www.amandainthekitchen.com/




Leave a Reply

Your email address will not be published. Required fields are marked *