Banana ketchup wings
Budgie Montoya's crispy chicken wings are coated in a sweet and tart spiced banana ketchup and garnished with coriander and chilli. Don't forget the napkins!
Ingredients
Chicken wings
- 12 chicken wings
- 300ml of cane vinegar
- 300ml of soy sauce
- 30g of garlic , finely chopped
- 30g of fresh ginger
- 600g of plain flour
- 400g of potato starch
- vegetable oil, for deep frying
- 10g of salt
- 5g of ground white pepper
Banana Ketchup
- 1 tbsp of vegetable oil
- 2 banana shallots , finely diced
- 3 very ripe bananas , mashed
- 60ml of cane vinegar
- 60ml of water
- 20ml of soy sauce
- 20g of palm sugar
- 4 garlic cloves , finely chopped
- 20g of fresh ginger , finely chopped
- 1 tsp turmeric powder
- 1/2 tsp allspice powder
- 10g of tomato paste
- 1 bird's eye chilli , finely chopped
To serve
- 1 handful of fresh coriander , leaves only
- 1 red chilli , sliced
Method
Make the banana ketchup by heating the oil in a medium non-stick pan on medium heat. Add the shallots and cook until translucent
- 1 tbsp of vegetable oil
- 2 banana shallots , finely diced
Add the ginger, garlic, turmeric and allspice to the pan. Cook until the spices start to release their aroma
- 20g of fresh ginger
- 4 garlic cloves , finely chopped
- 1 tsp ground turmeric
- 1/2 tsp allspice powder
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
- 10g of tomato paste
- 60ml of cane vinegar
- 20ml of soy sauce
- 20g of palm sugar
- 1 bird's eye chilli , finely chopped
- 3 very ripe bananas , mashed
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
- 60ml of water
- salt to season
- ground black pepper to season
Joint the chicken wings (discard the wing tips or use for stock)
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
- 300ml of cane vinegar
- 300ml of soy sauce
- 30g of garlic , finely chopped
- 30g of fresh ginger
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
- vegetable oil, for deep frying
- 600g of plain flour
- 400g of potato starch
- 10g of salt
- 5g of ground white pepper
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
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
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
- 1 handful of fresh coriander , leaves only
- 1 red chilli , sliced
Go to Comments
Banana ketchup wings
