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Spicy Chicken Wings with Papaya Salad

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    • images/stories/recipes/Spicy Chicken.jpg
    • images/stories/recipes/Spicy Chicken 1.jpg
      30 min
      15 min
      45 min
      Makes 12 wings


    • 3 litres vegetable oil, for deep frying
    • 12 chicken wings
    • 2 tbsp plain flour
    • 1 tsp cayenne pepper
    • 2 tsp mild Cajun spice
    • 1 tsp dried oregano
    • 2 tsp flaked salt

    Papaya Salad

    • ½ papaya, peeled, seeds removed
    • 4 shallots, roots removed
    • 1 cup peanuts
    • 2 tbsp lime juice
    • 1 tbsp fish sauce
    • 1 tbsp soy sauce
    • 1 tbsp caster sugar
    • 2 tsp flaked salt
    • 3 cloves garlic
    • 2 birdeye chillis
    • 3 tomatoes, cut into 1/8ths
    • 200g snake beans, cut 1cm pieces


    1. Fill and preheat a 3 litre deep fryer to 180C.
    2. In a bowl, toss together the flour, cayenne pepper, Cajun spice, oregano and salt and then coat the chicken wings.
    3. Place the chicken wings into the deep fryer basket, 6 at a time in two batches. Cook for approximately 5 minutes or until golden brown.
    4. To make the papaya salad, grate the papaya using the grating disc on a food processor. Slice the shallots using the slicing disc on the food processor and then transfer both into a large salad bowl.
    5. Using a food processor, place the peanuts, lime juice, fish sauce, soy sauce, caster sugar, salt, garlic and chilli into the processor bowl and pulse until the peanuts are evenly crushed.
    6. Pour the peanut mix into the large salad bowl, along with the tomatoes and snake beans. Toss well to combine and serve with the spicy chicken wings.

    This recipe was developed using a Kambrook Appliance.


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    Guest 21 February 2024

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