Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream Super hot and spicy chicken wings Gary Lum
Super hot and spicy chicken wings
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Super hot and spicy chicken wings made with ground Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 8 Chicken wings
  • 1 Handful Queensland nuts
  • 1/2 Handful Smoked almonds
  • 1 Tablespoon Iodised salt flakes
  • 1 Tablespoon Whole black peppercorns
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Dried mixed herbs
  • 2 Dried bird's eye chillies
  • 1 Tablespoon Chilli flakes
  • 2 Handfuls Shredded kale
  • 1 Packet Coleslaw
  • 1 Tablespoon French mustard
  • 100 mL Pouring cream
Instructions
  1. In a coffee grinder, grind Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

  2. Rub this into the skin of eight chicken wings.

  3. Roast for 1 hour at 150 °C.

    Blazing hot chilli and pepper nut crusted chicken wings ready for the oven Super hot and spicy chicken wings Gary Lum
  4. Stir-fry the kale and coleslaw until the cabbage has wilted.

  5. Add the pouring cream and French mustard and stir through.

  6. Serve the wings on the stir-fried salad with some cream cheese.

Recipe Notes

By default I make all my recipes 500 Calories.