Sometimes, when in the grips of a bit of a nasty hangover and you’re craving something to take the edge off, inspiration strikes and you end up making something you wouldn’t usually even entertain. That’s what happened the first time I made these super Sticky Salted Caramel Chicken Wings.
I’m sure I’ve seen Salted Caramel Chicken Wings on a menu somewhere before, but my non-hungover brain unfairly dismissed them as a nonsense. It turns out, hungover me is much wiser than the day to day John. I’ll drink to that.
The added bonus is that you’re likely to have extra Salted Caramel, so after you’ve devoured the sticky chicken wings, you can dive into the pan with a tablespoon and continue to eat that banging headache away. This truly is the recipe that keeps on giving.
There’s a catch though, sorry. It’s not a big one. You just need to marinate those wings in some buttermilk for at least one hour, but up to 24 hours before frying them up.
I’m going to stop positioning these sticky chicken wings as a hangover only food, because actually they are delicious on any regular too. You’ve got a salty, spicy, crispy coating spiked with a heap of chilli powder, balanced against the super sweetness of the caramel. They’re actually delicious.
We’re using my favourite batter coating too, sweet potato flour, it just gives that chicken wing batter an extra crunch. I highly recommend finding some on your next trip to the oriental supermarket. If you’re in the UK, you can grab some from Hello Oriental for the bargain price of £1.05. Not an affiliate link, they’re just a really cool place to shop for fab ingredients. It’s also a place that I personally use and highly recommend.
Whilst we’re talking about recommendations, and in order to aide with eating the remaining salted caramel from the pan in peace, I’d suggest splitting the sauce, one pot to dredge your wings and the other to consume (or use to make brownies if you’re more civilised than me).
Finally, before I let you go off and make some wings, be careful when making caramel. It will look and smell absolutely gorgeous but DO NOT be tempted to eat it from the pan. It will BURN, it will burn so so bad. Let it cool slightly before embarking on a taste test.
Sticky Salted Caramel Chicken Wings
- 250 ml Buttermilk
- 1 kg Chicken Wings
For Salted Caramel
- 175 g Granulated Sugar
- 90 g Salted Butter
- 200 ml Cream
- 1.5 tsp salt
For Crispy Coating
- 100 g Sweet Potato Flour
- 100 g Plain Flour
- 1 teaspoon Garlic Powder
- 2 teaspoon chilli powder
- 1 teaspoon smoked paprika
- 1.5 teaspoon white pepper
- Marinate: Toss chicken wings in buttermilk in either a bowl or a sandwich bag, make sure they're entirely covered. Refrigerate for at least an hour or up to 24 hours.
- Salted Caramel: Add sugar to a saucepan and melt over medium-high heat, constantly stirring, until the sugar is dark amber. It will clump together to form small balls at first, but will eventually melt. This will take about 5 minutes.
- Remove sugar from the heat and add the butter. Be careful; it will spit, splutter and bubble up. Continue stirring until the butter has completely melted. This will take a couple of minutes.
- Add the pan back over the heat, and slowly add the cream. It will fizz and hiss as you add it as the caramel is super hot and the cream not so. Bring to the boil for 45 second – 1 minute.
- Remove from heat and stir in salt. Allow to cool and thicken while you prepare the coating for the wings.
- Crispy Coating: Combine all the ingredients for the crispy coating in a bowl and mix thoroughly.
- Cooking the Wings: Preheat oil in your deep fat fryer (or a pan on the stovetop) to 190 Celcius.
- Dip the wings into the coating, back into the buttermilk and then into the coating again, carefully lower into the fryer, and fry for approximately 6 – 7 minutes, or until the wings are cooked through. Do this in batches of 4 – 5 wings at a time.
- Remove the wings from the fryer, dip in Salted Caramel and leave on a wire rack while you cook the rest.
- Serve immediately.