Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

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

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:

Price: £14.99
Was: £24.95

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.

Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

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:

Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

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!

Steenbergs

Poured onto the chicken:

Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

And mixed:

Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

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

Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

Time to Eat:

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

Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

Close up shot!

Buttermilk Fried Chicken Wings with Mission Chinese Chongqing spice

SUMMARY:

These were definitely my favourite wings so far. The Mission Spice mix is incredibly tasty, the Szechuan pepper numbed my lips but the mix was so good I couldn’t stop eating wings! Wonderful recipe 🙂
 
Cook Difficulty: 3/5 
Cook Duration: Medium: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Vortex
Charcoal: Whittle and Flame Ash Charcoal
Smoking Wood: Walnut
Cook temperature: Hot!
Cook time: 60 minutes
Internal temperature: 75°C
Notes: Oh my goodness, make this again!
 

This recipe is from the Black Axe Mangal cookbook:

Price: £14.99
Was: £24.95

Also cooked this week:

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:

Tonkatsu Pork Loin Steaks

Into the Vortex:

Tonkatsu Pork Loin Steaks

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.

Tonkatsu Pork Loin Steaks

Onto the grill:

Tonkatsu Pork Loin Steaks

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!)

Tonkatsu Pork Loin Steaks

Close up:

Tonkatsu Pork Loin Steaks

This was another cracking meal from the White Meat book:

Price: Out of stock

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:

Korean Pork Belly Bao Buns

Onto the Kamado Joe Big Joe:

Korean Pork Belly Bao Buns

About two hours in:

Korean Pork Belly Bao Buns

3 hours of cooking and sliced:

Korean Pork Belly Bao Buns

Into the Bao Buns with Kimchi and Crispy Shallots:

Korean Pork Belly Bao Buns

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

This recipe was from the White Meat book:

Price: Out of stock

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!

Firecracker Chicken

Lovely.

Firecracker Chicken

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:

Price: Out of stock

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!

Paprika Pork Fillet Pot

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:

Price: Out of stock

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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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