Banana ketchup wings

PT45M

PT4H

First published in 2022
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Ingredients

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Imperial

Chicken wings

Banana Ketchup

To serve

1

Make the banana ketchup by heating the oil in a medium non-stick pan on medium heat. Add the shallots and cook until translucent

2

Add the ginger, garlic, turmeric and allspice to the pan. Cook until the spices start to release their aroma

3

Add the tomato paste and cook out for a minute, stirring well. Add the vinegar, soy sauce, sugar, chilli and banana. Simmer on low heat for 10-15 minutes, stirring often until it starts to thicken

4

Add the water, taste and add seasoning to your liking. Take off the heat. Place mixture into blender and blitz till you get a smooth texture. Set aside 

5

Joint the chicken wings (discard the wing tips or use for stock)

6

Combine the vinegar, soy sauce, garlic and ginger in a bowl. Place the jointed wings in the bowl and marinate for at least 4 hrs or overnight

7

Pour the vegetable oil into a deep fat fryer or high sided saucepan (make sure it is no more than half full) and heat to a temperature of 160C. In a bowl, combine the flour, potato starch and some salt and pepper and whisk until well combined

8

Strain the wings, removing all the excess marinade. Add the wings to the flour mix and coat them well, ensuring you press the flour into the chicken. Fry the wings a few at a time for 6 minutes, then remove and place on a tray with a rack

9

Increase the oil temperature to 180c and fry the wings for a second time for 4 minutes, then place on a rack to drain excess oil

10

Place the wings in a large mixing bowl, add the banana ketchup and toss until all the wings are well coated, then sprinkle chopped coriander and sliced red chilli to garnish 

First published in 2022
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