Recipes
Chicken stock and wings
25 minutes
Preparation time
1 hour
Cooking time
4 servings
Serves
Ingredients
Chicken Stock
900 g chicken wings
3 litres water
Chicken Wings
500 g chicken wings (reserved from chicken stock recipe)
100 ml buttermilk
Seasoning
10 g groundoregano
15 g chilli powder
15 g dried ginger
8 g dried turmeric
15 g black pepper, ground
30 g salt
30 g smoked paprika
30 g onion powder
2 tablespoons plain flour
Miele Accessories
Method
Chicken Stock
- Place all ingredients into a deep solid steam tray.
- Place in the Pressure Steam Oven and pressure steam at 120°C for 45 minutes.
- Remove chicken from the Pressure Steam Oven and rest the wings in the refrigerator.
- Pass the liquid through a sieve and reserve.
Chicken Wings
- Pre-heat the oil in a large pot on medium-high heat, Induction setting 7 (180°C).
- In a small bowl, combine all seasoning ingredients.
- Place the buttermilk in a shallow tray and submerge the wings so they are evenly covered, carefully drain the wings and coat in the spice seasoning.
- Once the oil is at temperature, gently place chicken wings into the hot oil and cook for 1 minute, or until golden brown.
- Remove chicken from the pot and drain oil off with a paper towel
Applicance Functions
Shannon Bennett
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