I am a very big fan of spicy wings. Do you like yours plain or dunked? These wings are tasty plain but the dunking sauce takes them to another level.

These are generously spicy, but of course, this can be adjusted to your taste. The wings are coated in flour, deep-fried until crispy then dunked in a sticky soy sauce.

 

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Dunked Wings

Course: Main Course, Snack
Keyword: Chicken wings, dunked wings, wings

Ingredients

  • 1-2 kg chicken wings
  • vegetable oil for deep frying

For the marinade

  • 1 cup plain yoghurt/buttermilk
  • 1 tsp dijon mustard
  • 1 tsp paprika 
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp white pepper

For the flour coating

  • 2 cups cups flour
  • 1 tsp paprika
  • 1 tbsp. garlic powder
  • 1 tsp ginger powder
  • 1 tbsp. ground peri-peri
  • 1 tbsp. cayenne pepper
  • 1 tbsp. white pepper
  • 2 tbsp. salt

For the dunking sauce

  • 1 cup soy sauce
  • 3 tbsp. molasses
  • ¼ cup honey
  • 3 tbsp. apple cider vinegar
  • 3 tbsp. white vinegar
  • 3 tbsp. lime juice
  • 1 tsp ground ginger

Instructions

  • In a bowl whisk the marinade ingredients until mixed well.
  • Add the chicken wings to the buttermilk mixture and refrigerate for 2-4 hours.
  • In another bowl, mix the coating ingredients.
  • When ready to fry the chicken wings. Remove each piece from the buttermilk mixture and drain excess. Coat the chicken in the flour mixture and shake off excess flour.
  • Fry the chicken in hot oil until cooked through and is golden brown. About 10 minutes
  • In a saucepan mix all the dunking sauce ingredients and cook on low heat until thickened.
  • Dip the wings in the sauce until completely covered.
  • Serve!