Morgan McGlone’s all-American fried chicken wingettes
Prep
15m
Cook
20m
serves
6
Morgan McGlone's all-American fried chicken wingettes
When developing his fascination for fried chicken, Morgan McGlone, of Belles Hot Chicken, went straight to the source: Nashville, Tennessee.
Ingredients (20)
- 80g rock salt
- 6 bay leaves
- 1 tsp black peppercorns
- 1.5kg chicken wingettes
- 1 cup (150g) plain flour
- 1/2 savoy cabbage, finely shredded
- 1/4 red cabbage, finely shredded
- 1 carrot, finely shredded
- 1 red onion, thinly sliced
- Sunflower oil, to deep-fry
- Thinly sliced cornichons, to serve
Alabama white sauce
- 2/3 cup (200g) mayonnaise
- 1/2 cup (120g) sour cream
- 2 tbs apple cider vinegar
- Juice of 1 lemon
- 1 tsp finely grated fresh horseradish (substitute 2 tsp horseradish cream)
- 1 tsp hot sauce (Tabasco)
- 1 tsp garlic powder
- 1/2 tsp celery salt
- 2 tsp onion powder
Method
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1.Combine salt, bay leaves, peppercorns and 2 cups (500ml) water in a saucepan over high heat, stirring until salt dissolves. Bring to the boil, then remove from heat and add 2 cups (500ml) cold water. Transfer to a bowl and chill until cool. Add chicken and chill for 2 hours or overnight to brine.
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2.Meanwhile, for the sauce, combine all ingredients in a bowl. Chill until required.
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3.Combine flour and 1 tsp each salt and pepper in a bowl. Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough).
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4.Strain chicken through a sieve, discarding liquid, and dip in seasoned flour until heavily coated.
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5.In batches, deep-fry chicken, turning halfway, for five minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. In batches, re-fry for a further 2 minutes to further crisp up.
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6.To make the slaw, toss cabbages, carrot, onion and 1/2 cup white sauce in a bowl.
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7.Serve wings with cornichons, slaw and remaining sauce.
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