Cajun fried chicken wings & coriander dressing

Prep time: 2 hours Cook time: 10 minutes Serves: 4-6 people

Fried chicken is the ultimate finger food or picnic basket filler – these cajun wings are spicy and devilishly good!

Recipe courtesy of the food dept. (Recipe Sally Courtney, Art direction Anne Marie Cummins, Photography Brett Stevens, Styling Justine Poole)

  • 1kg chicken wings, tips removed, fat trimmed and halved

  • 1 cup buttermilk

  • 1 egg, lightly beaten

  • 2 cups plain flour

  • 2 tablespoons sweet paprika

  • 1 teaspoon cayenne pepper

  • 1 teaspoon chilli flakes

  • 1 tablepoon ground black pepper

  • 2 tablespoons garlic powder

  • 2 tablespoons onion powder

  • 1 tablespoon dried oregano

  • 2 teaspoons dried thyme

  • 2 tablespoons salt flakes

  • vegetable oil, for deep-frying

  • Step 1.

    To make the Cajun spice mix, combine the spices in a jar.

  • Step 2.

    Place the chicken pieces with 2 tablespoons of spices in a plastic bag and toss to coat, refrigerate for 2 hours.

  • Step 3.

    To coat chicken; whisk together buttermilk and egg in a bowl. Combine flour with another 3 tablespoons of spices on a tray.

  • Step 4.

    Toss the chicken pieces in flour; dip into egg mixture, then again in flour, shake off excess.

  • Step 5.

    Deep-fry chicken pieces in medium/hot oil for 8-10 minutes or until cooked, if needed finish cooking in oven 180C for larger pieces.

  • Step 6.

    Drain on absorbent paper and serve with the Coriander dressing and an extra sprinkle of spice mix.

  • Step 7.

    Tip: Extra spices can be stored in a jar in pantry for up to 6 months.

  • Step 8.

    To make coriander dressing: In the bowl of a food processor combine ¼ red onion, 1 clove garlic, 1 green chilli, 1 cup roughly chopped coriander, zest 1 lemon, salt flakes and black pepper. Process until finely chopped. Stir through 1 cup buttermilk.