Teriyaki wings with coleslaw and spicy potatoes

This American classic is a must at any football party: we give the buffalo wings a Japanese touch with Kikkoman Wok Sauce - Teriyaki. Served with zesty potato wedges, rainbow coleslaw and a creamy dip.

Ingredients

10 portion(s)

For the wings:

500 ml

buttermilk

10 g

garlic powder

10 g

paprika powder, hot

15 g

salt

5 g

pepper, ground

3 ½ kg

chicken wings

400 g

wheat flour, type 405

200 g

cornflour

2 litre

vegetable oil for deep-frying

300 ml

Kikkoman Wok Sauce - Teriyaki

10 ml

Tabasco

For the coleslaw:

200 g

red cabbage, cut into strips

200 g

carrots, cut into strips

200 g

fennel, cut into strips

200 g

celery, cut into strips

100 g

apples, cut into strips

15 g

salt

30 g

sugar

20 ml

sesame oil

60 ml

lemon juice

For the potato wedges:

1.2 kg

baby potatoes, unpeeled, washed and quartered

4 g

garlic, finely grated

12 g

salt

30 ml

vegetable oil

20 g

chilli flakes

Sea salt flakes

For the dip:

300 g

mayonnaise

300 g

Greek yoghurt, 10 % fat

20 g

dill, chopped

20 g

chervil, chopped

20 g

coriander, chopped

50 g

shallots, finely diced

Salt

Pepper

Allergens:

Soy, gluten, milk, egg, mustard, sulphites, celery, sesame seeds

Total weight per portion:

560 g

Weight per ingredient:

Chicken wings approx. 300 g (including bones)
Potato wedges approx. 100 g
Coleslaw approx. 90 g
Sauce approx. 70 g

Preparation

Step 1

Mix the buttermilk with the spices to make a marinade. Rinse and pat dry the chicken wings, then marinate them for at least 1 hour. Mix the flour and cornflour. Remove the wings from the marinade and coat them in the flour mixture. Heat the oil to approx. 170 °C and deep-fry the wings in batches for about 7 minutes until golden brown. Toss the fried chicken in a bowl with Kikkoman Wok Sauce – Teriyaki and Tabasco.

Step 2

For the coleslaw, mix the vegetables and apple in a bowl. Add the salt and sugar and knead well. Toss with the sesame oil and lemon and chill until ready to serve. Drain in a sieve before serving.

Step 3

Mix the potatoes with the garlic, salt and oil. Spread everything evenly on a baking tray and cook in a preheated fan oven at 180 °C for about 25 minutes until crispy. Season with the chilli and sea salt flakes.

Step 4

Mix all the dip ingredients together and set aside until serving.

Step 5

Place 7 wings (300 g) per portion on a plate and serve with the potato wedges, coleslaw and dip.

Tip:

Classic buffalo wings are tossed in a mixture of hot sauce and butter. Our alternative is slightly sweeter and less hot, but you can adjust the heat by altering the amount of Tabasco!
The wings can also be pre-fried and then browned to the desired colour before serving. Ensure they reach at least 85 °C at the bone for perfect tenderness!

Recipe-ID: F1072

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