Chicken

Heston Blumenthal's chipotle chicken wings

Name: Heston Blumenthal's chipotle chicken wings
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 4
Ingredients: 2/3 cup (165ml) apple cider vinegar; 8 titanium-strength gelatine leaves; 1 tsp ground chipotle chilli (from gourmet food shops); 60g unsalted butter, chopped; 1 large white onion, thinly sliced; 1 small red chilli, seeds removed, thinly sliced; 1 tsp garlic powder; 2 tsp raw sugar; 300ml barbecue sauce (recipe follows); 12 (about 1.8kg) chicken wings, tips removed; Olive oil, to grease; Coriander sprigs, finely chopped small red chilli, also lime wedges, to serve; 1/2 tsp each smoked paprika (pimenton), ground ginger, also mustard powder; 2 tbs grapeseed oil; 2 Asian (red) eschalots, thinly sliced; 2 garlic cloves, chopped; 1L (4 cups) chicken stock; 2 2/3 cups (660ml) tomato passata; 2 cups (500ml) tomato sauce; 1 1/2 cups (375ml) apple cider vinegar; 350g dark muscovado sugar (substitute dark brown sugar); 1 tbs Worcestershire sauce; 2 tbs golden syrup; 2 tsp tamarind puree (from Asian food shops and selected supermarkets)

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by Heston Blumenthal

Food innovator, Head Chef at The Fat Duck, Legend

Oct 01, 2017

Heston Blumenthal takes on the classic chicken wing, with crazy-delicious results.

2/3 cup (165ml) apple cider vinegar
8 titanium-strength gelatine leaves
1 tsp ground chipotle chilli (from gourmet food shops)
60g unsalted butter, chopped
1 large white onion, thinly sliced
1 small red chilli, seeds removed, thinly sliced
1 tsp garlic powder
2 tsp raw sugar
300ml barbecue sauce (recipe follows)
12 (about 1.8kg) chicken wings, tips removed
Olive oil, to grease
Coriander sprigs, finely chopped small red chilli, also lime wedges, to serve

Barbecue sauce (makes about 4 cups)

1/2 tsp each smoked paprika (pimenton), ground ginger, also mustard powder
2 tbs grapeseed oil
2 Asian (red) eschalots, thinly sliced
2 garlic cloves, chopped
1L (4 cups) chicken stock
2 2/3 cups (660ml) tomato passata
2 cups (500ml) tomato sauce
1 1/2 cups (375ml) apple cider vinegar
350g dark muscovado sugar (substitute dark brown sugar)
1 tbs Worcestershire sauce
2 tbs golden syrup
2 tsp tamarind puree (from Asian food shops and selected supermarkets)

Method

1.

For the barbecue sauce, combine spices and 1/2 tsp salt flakes in a bowl and set aside. Heat oil in a saucepan over low heat. Add eschalot and cook, stirring occasionally, for 8 minutes or until softened but not coloured. Add garlic and cook, stirring, for 1 minute or until fragrant. Add spice mixture and remaining ingredients, and stir to combine.
2.

Increase heat to medium and cook, stirring occasionally, for 15 minutes or until reduced slightly. Remove from heat and, using a stick blender, whiz until smooth. Return to medium-high heat and simmer, stirring occasionally, for 30 minutes or until thickened. Set aside until needed.
3.

Meanwhile, to make the glaze, combine vinegar and gelatine in a bowl and set aside. Toast chipotle in a large frypan over high heat for 2 minutes or until fragrant. Add toasted chipotle to gelatine mixture and stir to combine.
4.

In the same frypan used to toast the chipotle, melt butter over medium heat. Add onion, chilli and garlic powder, and cook, stirring occasionally, for 8 minutes or until onion has softened. Add gelatine mixture, bring to the boil and cook, stirring occasionally, for 4 minutes or until reduced by half. Add sugar and 300ml barbecue sauce. (Remaining barbecue sauce can be stored, covered and chilled, for up to 3 weeks.) Simmer, stirring occasionally, for 3 minutes or until reduced slightly. Set aside until needed. (Glaze can be stored, covered and chilled, for up to 1 week.)
5.

To cook the chicken, place wings, 8 cups (2L) water and 1 tbs salt flakes in a saucepan over high heat and bring to the boil. Reduce heat to medium-low and simmer for 45 minutes or until chicken is cooked through. Drain, transfer to a plate and set aside to cool.
6.

To finish cooking chicken, heat a chargrill pan or barbecue to high heat and grease well with oil. Add chicken, skin-side down, and grill for 3 minutes or until golden. Turn, brush generously with glaze and grill for a further 3 minutes or until golden. (If glaze was made in advance, the gelatine in it may have set; if so, reheat in a microwave on high for 30 seconds at a time until glaze returns to liquid form.) Remove wings from heat and brush all over with more glaze.
7.

Transfer chicken to a serving platter and scatter with coriander sprigs and chilli. Serve immediately with lime wedges and remaining glaze.