Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice (+Others!)

1st cook from the Black Axe Mangal and when I saw the Buttermilk Fried Chicken Wings with Mission Chinese Congqing spice recipe it went straight on the list!

This recipe is from the Black Axe Mangal cookbook:

The Prep:

Two packs of chicken wings from Fosse Meadows Farm jointed then salted and whirled around in a bowl to mix the salt. Garlic and buttermilk went in next, everything got a good stir then it was left in the fridge overnight.

The Cook:

I fired up the Napoleon Pro 22 with my first cook using Whittle and Flame charcoal – Ash for this cook. Once the chimney was lit I poured the charcoal into the Vortex, placed the grill on top then dredged the chicken in flour and placed it around the outside edge of the grill.

Around every 15 minutes I rotated the chicken, after an hour everything was probing above 75°C so I placed them into a large bowl:

Time for the Mission Spice (This stuff tastes incredible!): Cumin, Fennel, Star Anise, Cardamom Pods, Cloves, Szechuan Pepper, Caster Sugar, Chicken Stock Powder and Cayenne Pepper. Steenbergs to the rescue!

Poured onto the chicken:

And mixed:

Time to Serve:

Plated up and topped with Tahini Sauce (Rapeseed Oil, Garlic, Tahini, Lemon Juice and Salt), Aioli (Egg, Garlic, Rapeseed Oil, Lemon and Salt – Great not to have it split on me for once, I was patient this time when adding the oil!) and Chilli Flakes

Time to Eat:

I was looking forward to eating this, it looked and smelt fantastic!

Close up shot!

SUMMARY:

Tonkatsu pork loin steaks

Another cracker from the White Meat book, it’s meant to be deep fried but I cooked it over the vortex instead. Another cook with the Whittle and Flame Ash charcoal:

Into the Vortex:

Karashi Style Mustard (Mustard Powder, Wasabi, Dijon Mustard, Worcestershire Sauce, Light Soy Sauce and Water) rubbed on the pork loin steaks then topped with flour, dipped in egg then panko breadcrumbs.

Onto the grill:

Placed onto a garnish of white cabbage, rapeseed oil and spring onions. A Tonaktsu sauce (Tomato Ketchup, Worcestershire Sauce, Dark Soy Sauce, Mirin, Dijon Mustard and Garlic Powder) was dolloped on top (Must work on my saucing skills!)

Close up:

This was another cracking meal from the White Meat book:

Korean Pork Belly Bao Buns with cucumber kimchi and crispy shallots:

I have wanted to cook Bao Buns again for ages but I couldn’t face making the buns again. Thankfully Marks and Spencers came to the rescue!

Pork Belly in a marinade of Gochujang, Garlic, Ginger, Light Soy Sauce, Rice Wine Vinegar, Lime Juice and Zest, Korean Red Pepper Flakes and Honey then left for 24 hours:

Onto the Kamado Joe Big Joe:

About two hours in:

3 hours of cooking and sliced:

Into the Bao Buns with Kimchi and Crispy Shallots:

This was so good, White Meat is a cracking book!

This recipe was from the White Meat book:

Firecracker Chicken:

This was a quick cook indoors as the weather was bad!

Fosse Meadows Farm Chicken Breasts and a long list of spices and sauces!

Lovely.

This was a really tasty dish, fast to prepare and cook. Another one to repeat in the future.

This recipe was from the White Meat book:

Paprika Pork Fillet Pot:

Bonus dish this week! I think we had a mix up with ingredients and this was easy to cook with ingredients we already had!

Another one that was quick and easy to prepare and cook. Not the best photo as it was on my phone!

This recipe was from the White Meat book:

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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