I enjoy chicken wings You like chicken wings. Everybody enjoyed chicken wings. When my good friends at Popsy Popcorn dropped a couple of bags of their Smokey BBQ flavour over at my home, my very first idea was– “can these end up being popcorn chicken wings …?”.
We’ve seen corn chips utilized as a finishing previously, however we believed we ‘d provide popcorn a shot to see if we might get incredible crispy wings. And we’re thankful we did …
Ingredients
- 1kg chicken wings, with suggestions, drums and flats separated
- 50 g of Smokey BBQ popcorn(if you can’t get, utilize routine popcorn and include a smokey rub to the mix)
- Cup of flour
- 4 eggs, beaten
- Salt
- BBQ Sauce (we utilize Alpine Sauce Co Memphis BBQ)
Popcorn Chicken Wings Method
- Blitz the popcorn in a food mill till it’s a fairly great crumb. Some disparity is great, as it will make the wings texturally amazing.
- Add dry rub to the popcorn (if unflavoured), and a tablespoon of salt.
- Place flour in a shallow meal, and beaten egg in another
- Pat dry your chicken wing pieces, dig up in flour and get rid of the excess
- Coat in egg wash, drain and after that push down into the popcorn crumb up until well layered
- Once all of the wing pieces are done, put on a tray in the refrigerator for half an hour.
- Prepare your BBQ for high heat, indirect cooking. We utilized a complete chimney of Heat Beads Coconut Shell briquettes, contributed to baskets in the middle of the kettle. If you have one, we advise utilizing a vortex, like the Kettle Kone
- Arrange the wings on the grill far from the heat source and location the cover on. Examine the wings after 15 minutes and keep inspecting them. You’ll require to watch on them, as the popcorn is rather a light finishing that will burn rapidly if release too long. Turn if required to prepare equally
- Once you’re pleased with the colour, brush on a few of the sauce, cover and leave for 5 minutes to set, turn the wings over and repeat
- Once the wings reach a minimum of 165 F internal temperature, they are done.
