Oh boy, these babies are hot!

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.

We featured these in Episode 72 of the podcast.

We have trialled this with 1kg of chicken wings, but of course you could make it go further. It makes 2 medium sized jars of hot sauce… so that really goes a long way!

These got consumed far too quickly to take a photo. How hot were they? About 3 Coronas hot.

Thermomix Chicken Wings

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spicy-chicken-wings-with-hot-sauce

Thermomix Chicken Wings with Hot Sauce


  • Author: The 4 Blades
  • Prep Time: 30 minutes + at least 1 hour marinating time
  • Cook Time: 55 minutes
  • Yield: 4-6 + makes 2 medium jars of hot sauce

Description

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


Ingredients

  • 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

Hot sauce:

  • 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:

  • knife
  • chopping board
  • spatula
  • large mixing bowl
  • clingfilm
  • medium jars
  • large plate
  • whisk or fork
  • shallow bowl
  • tongs
  • steaming attachment, lower dish and upper tray
  • saucepan or air fryer, optional

Instructions

Chicken:

  1. Break up the chicken wings (1kg) at the joints and discard the wing tips if there are any.
  2. 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.

Hot sauce:

  1. 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.
  2. Add the olive oil (50g) to the bowl. Program 5 minutes / 100C / Speed 2.
  3. 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.
  4. 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.
  5. Store extra sauce in jars.

Chicken:

  1. 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.
  2. Pour the spice mix out to cover a large plate.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with hot sauce.
  8. Enjoy!

Notes

Can be frozen

Keywords: Thermomix Condiments & Marinades, Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes

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