Fried Chicken With Carolina Gold Sauce
David Neville
![](https://www.cuisine.co.nz/wp-content/uploads/2023/11/Cuisine-Magazine-David-Neville-Recipe-Fried-Chicken-with-Carolina-Gold-Sauce.jpg)
tags:Issue 220
Makes
24 wingletsPreparation
20 minsCook
40 minsIngredients
1kg chicken wings | |
1 tablespoon onion powder | |
1 teaspoon garlic powder | |
1 tablespoon chicken or herb stock powder | |
2 teaspoons smoked paprika | |
1 teaspoon cayenne pepper | |
½ teaspoon cracked black pepper | |
¾ tablespoon salt | |
1 egg white, size 7 | |
350g plain flour | |
500ml neutral oil | |
150ml Carolina Gold sauce or other sauce (see recipes) | |
gold cake glitter (optional – but very fun) |
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Instructions
1. | Heat the oven to 160°C. |
2. | Cut the wings through the joints and discard the wing tips. |
3. | Put the chicken wings into a medium-sized bowl, add the onion, garlic and stock powders and the spices and mix thoroughly until evenly coated. |
4. | Whisk the egg white until foamy, pour over the wings and mix well. |
5. | Dredge the wings thoroughly in the flour and be sure not to shake off the excess flour. |
6. | Place wings onto a lined baking tray. Bake for 30 minutes. |
7. | Carefully check one wing to ensure it’s not pink around the bone, or use a temperature probe to check it’s above 75°C. |
8. | Remove from the oven. The wings can be cooled and refrigerated at this stage until ready to fry. |
9. | Put the oil into a medium-sized pot and heat to 170°C (or until bubbles appear immediately around a chopstick when inserted). |
10. | Fry the wings in batches for 3-4 minutes until golden. If frying from cold, cook until piping hot. |
11. | Toss the wings in sauce to coat (try any of the sauces given here). |
12. | Arrange on a large platter and dust with gold cake glitter to give them that razzle-dazzle. Serve immediately. |
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