If you love a bit of heat in your food, you’re going to love these Hot Thermomix Chicken Wings with Hot Sauce. The great thing about chicken wings is that they are an easy crowd pleasing finger food, cost-effective and really tasty.
We prepared these chicken wings by soaking them in buttermilk first, but you can also brine them, or just go without the soak if you are short on time. We steamed them in the Varoma first which made them deliciously juicy, and then cooked them by shallow frying and AirFrying (we tried both ways). Of course you could oven bake the chicken wings as well.
Oh boy, these babies are hot! If you love a bit of heat in your food, you’re going to love these spicy chicken wings with hot sauce. The great thing about chicken wings is that they are an easy, crowd-pleasing finger food that is cost-effective and really tasty too! We have trialled this with 1kg of chicken wings, but of course you could make it go further. The recipe makes 2 medium sized jars of hot sauce, so that really goes a long way! How hot are they? About 3 Coronas® hot. We featured these in Episode 72 of the podcast.
Recipe Tester Feedback: “A great recipe to create delicious, crunchy, crispy chicken wings with a nice chilli kick. The sauce adds another chilli kick too. Amazing and moreish!” – Heidi
No: Gluten / Nuts
Contains: Dairy / Egg
chicken wings – 1kg, broken into 3 pieces and discarding wing tips
buttermilk – 245g
cayenne pepper – 4 tsp
paprika – 4 tsp
garlic powder – 4 tsp, or garlic granules
mustard powder – 4 tsp
onion powder – 4 tsp
salt flakes – 2 Tbsp
pepper – 1 tsp, cracked, black
eggs – 1, beaten
water – 50g, room temperature
cornflour – 1 tsp, ensure GF if required
water – 500g, hot, tap
onion – 1, red, peeled and quartered
chilli – 5, red, or fewer to taste; can deseed if preferred
garlic cloves – 5, peeled
olive oil – 50g
tinned tomatoes – 400g, crushed or diced
balsamic vinegar – 120g
white vinegar – 120g
maple syrup – 50g
salt flakes – 1 Tbsp, less if using fine salt
cayenne pepper – 2 tsp, add more if you like it hotter!
allspice – 1/4 tsp
ginger – 1/4 tsp, ground
lime juice – 20g
orange juice – 20g
You will need:
large mixing bowl
whisk or fork
steaming attachment, lower dish and upper tray
saucepan or air fryer, optional
Break up the chicken wings (1kg) at the joints and discard the wing tips if there are any.
Add the wings to a mixing bowl and cover with buttermilk (245g). Cover with clingfilm and put in the fridge for at least 1 hour.
Add the peeled and quartered red onion (1), chillies (5) and peeled garlic cloves (5) to the bowl. Chop Speed 6 / 5 seconds. Scrape down sides.
Add the olive oil (50g) to the bowl. Program 5 minutes / 100C / Speed 2.
Add the crushed tomatoes (400g tin), balsamic vinegar (120g), white vinegar (120g), maple syrup (50g), salt flakes (1 Tbsp), cayenne pepper (2 tsp), allspice (1/4 tsp), ground ginger (1/4 tsp), lime juice (20g) and orange juice (20g) to the bowl. Program 15 minutes / 100C / Speed 2.
Check the consistency of the sauce. If you prefer a smoother sauce, you can slowly increase the speed to Speed 7 / 10 seconds, measuring cap on. Please read your machine’s user manual for the correct method of safely blending hot liquids as each machine varies.
Store extra sauce in jars.
Add the cayenne pepper (4 tsp), paprika (4 tsp), garlic powder (4 tsp), mustard powder (4 tsp), onion powder (4 tsp), salt flakes (2 Tbsp) and cracked black pepper (1 tsp) to the bowl. Blitz Speed 7 / 3 seconds.
Pour the spice mix out to cover a large plate.
Add the beaten egg (1), room temperature water (50g) and cornflour (1 tsp) to the mixer bowl. Combine Speed 4 / 5 seconds. Set aside in a shallow bowl.
Take the chicken wings one at a time from the buttermilk and wipe off the excess with your hands. Dip each wing in the egg mixture and then coat in the spice mix.
Place the coated wings into the steaming attachment lower dish and upper tray. Set the steaming attachment in place. Add hot water (500g) to the bowl. Program 30 minutes / Steaming Temperature / Speed 2.
After the wings have been steamed, either shallow fry for 2 minutes on each side; air fry for 10 minutes at 200C; or oven bake for 10 minutes at 220C.
Serve with hot sauce.
Can be frozen
Prep Time:30 minutes + at least 1 hour marinating time