Chicken stock and wings
25 minutes
1 hour


Chicken Stock

900g chicken wings

3 litres water

Chicken Wings

500g chicken wings (reserved from chicken stock recipe)

100ml buttermilk


10g groundoregano

15g chilli powder

15g dried ginger

8g dried turmeric

15g black pepper, ground

30g salt

30g smoked paprika

30g onion powder

2 tablespoons plain flour


Chicken Stock

  1. Place all ingredients into a deep solid steam tray.
  2. Place in the Pressure Steam Oven and pressure steam at 120°C for 45 minutes.
  3. Remove chicken from the Pressure Steam Oven and rest the wings in the refrigerator.
  4. Pass the liquid through a sieve and reserve.

Chicken Wings

  1. Pre-heat the oil in a large pot on medium-high heat, Induction setting 7 (180°C).
  2. In a small bowl, combine all seasoning ingredients.
  3. Place the buttermilk in a shallow tray and submerge the wings so they are evenly covered, carefully drain the wings and coat in the spice seasoning.
  4. Once the oil is at temperature, gently place chicken wings into the hot oil and cook for 1 minute, or until golden brown.

Remove chicken from the pot and drain oil off with a paper towel


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  • Free Discovery Product Demonstrations

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    Thursday 08th September 2016

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