@little_big_cook: WINGSTOP AT HOME: Hawaiian 🌺 The final of my series of 10! I saved this one til last because I’ve had SO many requests for it and wanted to keep you all waiting. I’ve been thinking, shall I start inventing my own flavours? Are there any I’ve missed? Tenders: - 500g chicken breast tenders (or sliced chicken breast) - 250ml buttermilk - 1 tsp salt - 1 tsp black pepper Breading: - 250g plain flour - 1 tbsp cornstarch - 1 tsp paprika - 1 tsp garlic powder - 1 tsp onion powder - ½ tsp cayenne (optional) - 300ml sunflower/vegetable oil Method: 1. Marinate chicken in buttermilk, salt, and pepper for at least 4 hours (overnight is best). 2. Remove chicken and dredge thoroughly in breading mix. 3. Press flour firmly onto chicken to create craggly bits. 4. Deep fry in oil for 10 minutes until golden and cooked through. 5. Rest on a rack (not paper towel). Hawaiian sauce: Ingredients: - 180 ml pineapple juice - 60 ml ketchup - 2 tbsp light brown sugar - 1 tbsp honey - 1 tbsp soy sauce - 1 tbsp rice vinegar (or white wine vinegar) - ½ tsp garlic powder - ¼ tsp onion powder - 1 tbsp cornflour mixed with 2 tbsp water (slurry) Method: 1. In a saucepan, combine pineapple juice, ketchup, brown sugar, honey, soy sauce, vinegar, garlic + onion powder. 2. Simmer for 4-5 minutes until slightly reduced. 3. Thicken with cornflour slurry while whisking for 1-2 minutes until glossy and thickened. 4. Coat the tenders with the sauce. Ranch: - 120 ml mayonnaise - 120 ml buttermilk - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp dried parsley - ¼ tsp black pepper - ⅛ tsp salt (adjust to taste) Instructions: 1. Whisk together all ingredients until smooth. 2. Chill for at least 30–60 min so the flavours meld and the dip thickens. 3. Stir before serving.

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Monday 20 April 2026 17:08:55 GMT