Prep time: 35 mins (+ 4 hours marinating)    Cook time: 45 mins    Serves: 6


1½ tbs smoked paprika

1 tbs salt

1 tbs garlic powder

2 tsp cracked black pepper

2 tsp onion powder

2 tsp dried oregano

2 tsp dried thyme

1 tsp cayenne pepper

250ml buttermilk

1.5kg chicken wings, trimmed

250g plain flour

Vegetable oil, to deep-fryPickle

4 mini cucumbers, cut into julienne

1 onion, thinly sliced

½ tsp salt

375ml apple cider vinegar

220g caster sugar

2 tsp mustard seeds

2 tsp coriander seeds

1 pinch of ground turmericHot Sauce

1 tbs vegetable oil

4-6 fresh jalapeño chillies, thinly sliced

3 garlic cloves, crushed

1 bunch coriander stems, finely chopped, leaves reserved

500ml white vinegar

500ml apple cider vinegar

2 tbs brown sugar

1 tbs salt

1 tbs black pepper

2 tsp coriander seeds, roasted, ground

100ml tomato ketchup

1 tbs cornflour, dissolved in 1 tbs water


  1. Combine all spices in a small bowl. Transfer a quarter of the mixture into a baking dish and stir in buttermilk. Reserve remaining spice mixture.
  2. Add chicken to buttermilk mixture. Cover and refrigerate for 4 hours or overnight to marinate.
  3. Meanwhile, to make pickle, combine cucumber, onion and salt in a bowl. Cover and refrigerate for 15 minutes.
  4. Place vinegar, sugar, mustard and coriander seeds and turmeric in a saucepan over medium heat and stir until sugar dissolves.
  5. Rinse salt from cucumber mixture, then add to pan. Bring to a simmer.
  6. Pour mixture into a bowl and set aside to cool. Cover and refrigerate until required.
  7. To make hot sauce, heat oil in a frying pan over medium heat. Add chilli and garlic and cook, stirring, for 3 minutes or until softened. Stir in remaining ingredients, except the cornflour mixture.
  8. Bring to the boil and simmer for 15 minutes or until reduced by a third. Add cornflour mixture and simmer for 2-3 minutes or until thickened. Set aside to cool slightly, then using a handheld blender, blend until smooth. Cover and refrigerate until cold.
  9. Remove chicken from marinade, scraping away any excess. Rub chicken all over with reserved spice mixture then coat in flour.
  10. Place on a rack over an oven tray and refrigerate for 15 minutes.
  11. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop chicken into the oil and fry, turning halfway, for 5-6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
  12. Divide chicken and cucumbers among serving plates and serve with hot sauce to the side.