Recipe Ingredient
- 6-9 Chicken wings, winglette and drumette separated and wing tip discarded
- rice flour, to coat
- oil for deep frying
- Guinness BBQ Sauce
- 1 cup malt vinegar
- 3 tbsp olive oil
- 2 small onions, finely diced
- 1/2 cup brown sugar
- 1 tbsp Dijon mustard
- 1 cup Guinness
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 tbsp molasses
- 2 bay leaves
- 1/4 tsp ground star anise
- 1/2 tsp ground cumin
- 2 tomatoes, roughly chopped
- 1 apple, grated
- Zest and juice of 1 orange
- 1 tsp dried marjoram
- 1 cup finely chopped parsley
- Appleslaw
- 1 apple, cored and julienned
- 1/2 red onion, very finely sliced
- 1 tbsp finely chopped parsley
- 3 cups shredded cabbage
- Appleslaw Dressing
- 1 tbsp lemon juice
- 1/4 cup mayonnaise
- 1/4 cup yoghurt
- 1/4 tsp flake salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground turmeric
Instructions
- For the Guinness BBQ Sauce, place all ingredients in a saucepan and bring to the boil. Simmer for 30-45 minutes and then blend to a smooth sauce.
- For the Apple slaw, mix together all the ingredients for the dressing and set aside in the fridge for at least 30 minutes. Toss together all the ingredients for the Appleslaw together with the dressing and leave in the fridge for 10 minutes before serving.
- Toss the chicken wings in rice flour to coat and shake off any excess. Deep fry in 170 degrees Celcius oil for 8-10 minutes until golden brown and cooked through. Drain well and then transfer to a large bowl and toss with enough Guinness BBQ Sauce to coat generously. Serve the coated wings with the Appleslaw.
