SNOWY CHICKEN WINGS

Korean Snowy Chicken Wings came up on my rader a couple of years back when I was doing menu development for one of the UK’s leading Asian chains. Ever since then I've always wanted to try them but never got round to it. I do adore festive party food but they can become somewhat predictable, so I thought it was time to recreate the snowy chicken wings. The thin, crispy, crust is full of flavour so they don't need to be coated in a sauce. The sweet yet savoury cheesy powder does sound strange but honestly it compliments the succulent chicken perfectly. These snowy chicken wings are so much fun to serve at any festive gathering. They won't last long though as they are super moreish.

---

SNOWY CHICKEN WINGS

INGREDIENTS

• 1kg chicken wings, portioned into drumettes and flats

• 1 tbsp garlic powder

• 1 tbsp Gochugaru (Korean chilli flakes), extra to garnish

• 1 tbsp chicken powder (I used Honor)

• 1 tsp baking powder

• 60g plain flour

• 90g cornflour

• 2 tbsp icing sugar

• 2 tbsp milk powder

• 2 tbsp parmesan, grated

• Salt, to season

• 1L vegetable oil, for frying

METHOD

1. In one bowl, add the chicken wings and season generously with salt. In the other, mix the flours, garlic powder, gochugaru, chicken powder, baking powder and 235ml cold water together until you have a thin, lump free batter.

2. Coat the chicken wings to the batter and set aside whilst you heat up your oil.

3. Decant the oil into a tall, large pot and heat to 180c. Or alternatively use a deep fat fryer.

4. In batches,fry your wings for 6-8 minutes or until cooked through, golden brown and crisp. Transfer them to a plate lined with kitchen paper to remove any excess oil. Sprinkle with salt immediately. Repeat this until all the chicken is cooked.

5. Mix the icing sugar, milk powder and parmesan until well combined.

6. Plate up the wings and sprinkle the cheesy, snow powder generously all over the top. I used a small sieve to do this to give a more even coating however you have to just use your hands if you wish.

7. Garnish with some extra chilli flakes if you like and enjoy.