Pickled Jalapeño and Buttermilk Brined Chicken Wings with Corn Relish Recipe
Serves 4-6
Ingredients:
1 cup buttermilk
1 tbsp pickled jalapeños
2 tbsp jalapeño pickle juice
Finely grated zest and juice from 1 lime
2 tbsp honey
1 bunch chives, chopped
1.5kg chicken wings
2 cups watercress, to serve
Lime wedges, to serve
Corn Relish
¼ cup caster sugar
¼ cup white balsamic
1 tsp yellow mustard seeds
1 tsp cumin seeds
1 bay leaf
½ tsp corn flour
2 cobs corn, kernels removed
1 red onion, finely chopped
1 fresh jalapeño chilli, thinly sliced
2 Roma tomato, seeds removed and chopped
Method:
Place the buttermilk, jalapeños, pickling juice from jalapeños, lime zest and juice, honey and chives, 1 tsp each salt and pepper in a blender and blend until smooth. Place in a ceramic bowl. Add the chicken wings and toss to combine. Cover and refrigerate for at least 2 hours.
Meanwhile, to make the corn relish combine the sugar, balsamic, mustard seeds, cumin seeds, bay leaf and 1 cup water in a medium saucepan. Bring to a simmer, stirring to dissolve the sugar. Add corn flour and whisk to combine. Add the corn, onion, chilli and tomato and stir to combine. Take off the heat.
Preheat a char-grill pan or barbecue to high. Remove wings from the marinade and brush with oil. Cook for 2 minutes turning, until charred. If using the barbecue, cover with hood and cook for a further 8 minutes, turning occasionally, or until cooked through. If using a chargrill pan, cover with a large metal tray or bowl.
Serve wings with corn relish, watercress and lime wedges.
Smart Tip:
The corn relish will keep refrigerated for up to a week. The chicken wings can be cooked in the oven. Preheat oven to 200°C (180°C fan-forced). Place on two large baking trays lined with non-stick baking paper. Cook for 30 minutes, turning occasionally or until golden and cooked through.
