Firecracker Chicken Wings with Crispy Onion Rings & Fennel-Chilli Coleslaw

Ingredients

For the firecracker dust

• 2 tsp fennel seeds, toasted
• 4 tsp ground cumin
• 4 tsp garlic granules
• 2 tsp cayenne pepper
• 4 tsp flaky sea salt

For the fennel chilli coleslaw

• ½ red cabbage, roughly shredded
• 2 carrots, julienned
• ½ red onion, thinly sliced
• 1 fennel bulb, quartered and thinly sliced
• 3–6 tbsp mayonnaise, depending on desired consistency
• 1 chilli, thinly sliced
• squeeze lemon juice
• 1 green chilli, finely diced (for garnish)

For the crispy onion rings

• 150g/5½oz self-raising flour
• 180ml/6fl oz sparkling water
• 1 large onion, cut into 1cm/½in slices, rings separated

For the chicken wings

• 16 free-range chicken wings, tips discarded, patted dry
• vegetable oil or groundnut oil, for deep frying
• 2 tbsp roughly chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper

Method

1. Make the firecracker dust by combining the toasted fennel seeds, ground cumin, garlic granules, cayenne and flaky sea salt in a bowl. Stir well and set aside to let the flavors meld while you prepare the other elements.

2. For the fennel chilli coleslaw, combine the shredded red cabbage, julienned carrots, sliced red onion and thinly sliced fennel in a large bowl. Add 3–6 tablespoons of mayonnaise to achieve your preferred creaminess, then mix in the thinly sliced chilli and a squeeze of lemon juice. Taste and adjust seasoning, then finish with the finely diced green chilli as a garnish.

3. To make the crispy onion rings, whisk the self-raising flour with the sparkling water and a generous pinch of salt and black pepper to form a smooth, seasoned batter. Heat oil to 180°C in a deep fryer or a deep pan filled to about 5cm/2in. Line a plate with kitchen paper. Coat the separated onion rings in the batter, then gently lower them into the hot oil. Fry in batches for about 3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on the lined plate.

4. For the wings, ensure the oil is at 180°C. Fry the wings in batches for 5–10 minutes, until they are cooked through, golden and crisp. Remove them with a slotted spoon and drain on kitchen paper. While still hot, toss the wings in the prepared firecracker dust so they are evenly coated. Season with extra salt and pepper if needed.

5. To serve, arrange the firecracker chicken wings in a bowl and sprinkle with the chopped parsley. Serve the crispy onion rings and fennel chilli coleslaw in separate bowls or on the same platter, allowing guests to help themselves. This keeps textures distinct and highlights the spicy, crunchy and fresh components of the dish.