Cajun fried chicken wings with coriander dressing

Make your own Cajun spice mix to add a touch of spice to deep-fried chicken wings. The extra spice mix can be stored in a jar in the pantry for up to 6 months.

Credit: Brett Stevens

• serves

  4-6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp sweet paprika
• 1 tsp cayenne pepper
• 1 tsp chilli flakes
• 1 tbsp ground black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp dried oregano
• 2 tsp dried thyme
• 2 tbsp salt flakes
• 1 kg chicken wings, tips removed, fat trimmed and halved
• 250 ml (1 cup) buttermilk
• 1 egg, lightly beaten
• 300 g (2 cups) plain flour
• vegetable oil, for deep-frying

Coriander dressing

• ¼ red onion, chopped
• 1 garlic clove
• 1 green chilli
• 1 cup roughly chopped coriander
• 1 lemon, zested
• 250 ml (1 cup) buttermilk

Marinating time 2 hours

Instructions

To make the Cajun spice mix, combine the spices and salt flakes in a jar.

Place the chicken pieces with 2 tablespoons of the spice mix in a plastic bag and toss to coat. Refrigerate for 2 hours.

For coriander dressing, combine all ingredients except buttermilk in the bowl of a food processor and season to taste. Process until finely chopped. Stir through buttermilk.

To coat chicken; whisk together buttermilk and egg in a bowl. Combine flour with another 3 tablespoons of spice mix on a tray.

Toss the chicken pieces in flour and spice mix, dip into egg mixture, then again in flour and spice mix, shaking off excess.

Deep-fry chicken pieces in medium-hot oil for 8–10 minutes or until cooked. If necessary, finish cooking in a preheated 180°C oven for larger pieces.

Drain on paper towel and serve with the coriander dressing and an extra sprinkle of spice mix.

Photography by Brett Stevens. Styling by Justine Poole. Art Direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.