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Chicken:

Flour Mix:

  • Flour 300.0 g
  • Smoked paprika 70.0 g

Blue Cheese Dressing:

  • Blue Cheese 60.0 g
  • Labneh 250.0 g
  • Parsley, dried 1.0 g
  • Garlic, paste 1.0 g
  • Worcestershire Sauce 5.0 ml
  • Vinegar 3.0 ml

Slaw:

  • Red Cabbage, shredded 150.0 g
  • White Cabbage, Shredded 150.0 g
  • Red onion, sliced 50.0 g
  • Pickles, chopped 400.0 g
  1. Ranch Dressing:

    • Add all ingredients into a mixing bowl and whisk together to combine.
  2. Chicken:

    • Combine the chicken wings, yoghurt, milk, chilli paste, Knorr Chicken Stock Powder and Knorr Professional Thai Sweet Chili Sauce together and marinate overnight.
  3. Flour Mix:

    • Mix flour, smoked paprika and salt together, divide into two. Strain the milk marinade off the chicken and mix with one of the divided flour mixes to form a light batter.
    • Dip the marinated chicken into the other divided flour mix then into the batter mix. Shake off excess batter and fry in hot oil 160°C for 10 minutes. Transfer to a plate lined with paper towels.
  4. Blue Cheese Dressing:

    • Combine all ingredients together and blend until smooth.
  5. Slaw:

    • Mix all ingredients and serve with the chicken wings and blue cheese dressing.