Wiltshire Chilli Farm: Naga Fried Chicken Recipe

In collaboration with Wiltshire Chilli Farm

Naga Fried Chicken

I like a bit of spice in my life, more specifically in the form of chillies. Growing up in a Caribbean household spice was a staple and over the years I’ve built up quite a tolerance and can take pretty hot chillies now. For me though, it’s not all about the heat, but also the flavour. I’ve been working with Wiltshire Chilli Farm who are one of the largest producers of chillies in the UK and who also believe in flavour over heat. They have a range of award-winning homemade sauces, preserves, salts and pepper grinders with heat levels ranging from mild to tongue numbing, sweat-inducing pain – something for all. What started out as a hobby for owner, Jamie Sythes, back in 2010 has now turned into a global brand with outlets in the USA and Australia.

Recipe in Process

I’ve been creating recipes using their products for their newly launched website. Of course, all of their sauces are versatile and can be used stand alone, which I do on a near daily basis with no signs of tiring nearly five months in. One of my current favourites (it changes) is the Naga Chilli Sauce. I used this along with Naga Chilli Salt to create Naga Fried Chicken – it’s a hot, sticky mess and finger licking good. You so need to try it!

Chillies*

Wiltshire Chilli Farm Product Range*

You can check out their full range and other recipes online and various stalls across the UK, USA and Australia. For Londoners, they have a permanent residence in Borough Market.

Naga Fried Chicken

July 24, 2018
: 2
: 10 min
: 10 min
: 30 min
: Easy

By:

Ingredients
  • Ingredients for chicken wings:
  • 600g chicken wings, wing tips removed
  • 1 teaspoon Naga Chilli Salt, ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon white wine vinegar
  • ½ teaspoon baking powder
  • 100g cornflour
  • 100g plain four
  • Sunflower oil for frying, enough to cover your cooking vessel halfway
  • Ingredients for Naga sauce:
  • 4 tablespoons water
  • 2 tablespoons honey
  • 1 tablespoon Naga Chilli Sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon white wine vinegar
Directions
  • Step 1 Place chicken wings in bowl and mix in the Naga Chilli Salt, garlic powder, onion powder and white wine vinegar. Marinate for 1 hour.
  • Step 2 Add baking powder, cornflour, plain flour to the chicken and toss to fully coat evenly.
  • Step 3 Add oil to deep fryer, or pan and heat to 160°C/ 320°F. Add chicken to fryer/pan one piece at a time and fry for 7 to 10 minutes, do not overcrowd the pan and cook in batches. Once cooked remove chicken with a slotted spoon, drain, place in a bowl and set aside.
  • Step 4 Add Naga Chilli Sauce, garlic powder, honey, soy sauce water and white wine vinegar to a pan
  • Step 5 bring to a simmer, heat sauce until thickened, about 5 minutes.
  • Step 6 Pour sauce over chicken, toss and serve immediately.

*images courtesey of WCF.

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