CHIPOTLE MAPLE CHICKEN WINGS

BY SANDIA CHANG

SERVES: 6 PREPARATION: 15mins COOKING: 40mins

After spending many college years in California hanging out in sports bars, the memories of messy, spicy, sticky chicken wings and a pint of ice-cold beer are something Sandia Chang will never forget. Sandia's version of spicy chicken wings takes the smoky, spiciness of chipotle peppers and balances it with just a touch of sweetness from the maple syrup.

Serving meticulously sourced Cornish ingredients in an exclusive dining venue in London, Sandia Chang and her partner, James Knappet, have long been ambassadors of Cornish produce and the Cornish lifestyle. James’ early cheffing days were spent alongside Rick Stein at The Seafood Restaurant, and the pair are close friends with John Walton at Number 6. After a visit to Sharp’s Secret Bar at the Padstow Christmas Festival, they quickly realised that beers can have the same complexity as fine wines and can be perfectly matched with dishes in a Michelin Star restaurant such as theirs.

www.bubbledogs.co.uk

ingredients
method
beer pairing
  • 1.5kg chicken wings
  • Cornflour for dusting
  • 40g ketchup
  • 100g golden syrup
  • 30g maple syrup
  • 110g cider vinegar
  • 75g canned chipotle,
  • finely chopped
  • 30g Worcestershire sauce
  • 1 tsp dry mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Sour cream for drizzling
  1. Mix all the ingredients together in a saucepan, except the sour cream and chicken.
  2. Mix well, bring to a gentle simmer and cook on low heat for 30 minutes.
  3. Take off the heat and allow it to cool. Pat the chicken dry and toss lightly with cornflour.
  4. Deep-fry the chicken until cooked through and crispy. If you don’t have a deep fat fryer, half fill a deep saucepan with vegetable oil, heat to 190C and completely submerge the chicken wings, watching constantly. Remove carefully with metal tongs when cooked.
  5. Whilst hot, toss the chicken in the chipotle maple sauceuntil evenly coated. Don’t be shy with the amount of sauce.
  6. Before serving, drizzle sour cream on top of the chicken.
  7. Serve with lots of napkins

Pair with a Franciscan Well Chieftain IPA, Wolf Rock Red IPA or Golden Ale.


ingredients
  • 1.5kg chicken wings
  • Cornflour for dusting
  • 40g ketchup
  • 100g golden syrup
  • 30g maple syrup
  • 110g cider vinegar
  • 75g canned chipotle,
  • finely chopped
  • 30g Worcestershire sauce
  • 1 tsp dry mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Sour cream for drizzling
method
  1. Mix all the ingredients together in a saucepan, except the sour cream and chicken.
  2. Mix well, bring to a gentle simmer and cook on low heat for 30 minutes.
  3. Take off the heat and allow it to cool. Pat the chicken dry and toss lightly with cornflour.
  4. Deep-fry the chicken until cooked through and crispy. If you don’t have a deep fat fryer, half fill a deep saucepan with vegetable oil, heat to 190C and completely submerge the chicken wings, watching constantly. Remove carefully with metal tongs when cooked.
  5. Whilst hot, toss the chicken in the chipotle maple sauceuntil evenly coated. Don’t be shy with the amount of sauce.
  6. Before serving, drizzle sour cream on top of the chicken.
  7. Serve with lots of napkins
beer pairing

Pair with a Franciscan Well Chieftain IPA, Wolf Rock Red IPA or Golden Ale.