Pickled Jalapeño & Buttermilk Brined Chicken Wings with Corn Relish

By MiNDFOOD

Pickled Jalapeño & Buttermilk Brined Chicken Wings with Corn Relish
These chicken wings are charred on the BBQ after being marinaded in buttermilk with flavours of jalapeños, pickling juice, lime, honey and chives. An easy and super tasty option for when you're entertaining.

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

For the summer 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

  1. 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.
  2. Meanwhile, to make the 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.
  3. 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.
  4. 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.

SHARE THIS ARTICLE

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.