Smoke And Flame

This is an intensely flavoured blend so you don't need much.

As a dry rub for chicken, pork or duck we'd recommend lightly coating your meat so that you can still see the meat through the rub.

To deep fry, put around 3-4 tablespoons of rub into 200g of flour and mix thoroughly.

See below for cooking instructions.

Ingredients

700g chicken tenders (mini fillets) or breast cut into 2cm strips

Optional quick soak (tender & juicy): 200ml buttermilk (or milk + 1 tbsp lemon juice)

Dredge (flour/rub mix):

120g plain flour

60g cornflour (UK cornflour)

2½–3 tbsp Chinese Salt & Pepper blend (adjust to heat/salt preference)

1 tsp baking powder

Egg wash (best crunch): 2 eggs + 2 tbsp milk (skip if using buttermilk-only method)

Rapeseed oil, enough for 1–1.5cm depth in a large frying pan

Lemon wedges, to serve


Method

Optional soak (recommended): Toss chicken in buttermilk. Chill 30–60 mins. Drain well before coating.

Make the dredge: In a shallow tray, mix plain flour, cornflour, baking powder and the Chinese Salt & Pepper blend.

First coat: Pat chicken dry. Toss in the dredge to lightly coat; shake off excess.

Double dredge for craggy crunch: Dip in egg wash, then back into the dredge, pressing to create “shaggy” bits. (If skipping egg, go straight from buttermilk to dredge and press well.)

Rest the coating: Set coated pieces on a wire rack 10 minutes—this helps the crust stick.

Heat oil: Add 1–1.5cm oil to a heavy frying pan. Bring to 175–180°C (a pinch of dredge should sizzle briskly on contact).

Shallow fry: Work in batches without crowding. Fry 3–5 minutes total, turning once, until deep golden and the thickest piece hits 74°C in the centre. If they colour too fast, lower the heat slightly.

Drain & finish: Transfer to a wire rack (not paper towel) to stay crisp. While hot, dust very lightly with a pinch more blend if you like. Rest 3–5 minutes.

Serve with

Lemon wedges and a final pinch of spring onion/chilli.

Quick dip ideas:

Sesame–Black Vinegar Mayo: 3 tbsp mayo + 1 tsp Chinese black vinegar + ½ tsp toasted sesame oil + pinch of your blend.

Soy–Honey–Chilli: 2 tbsp light soy + 1 tbsp runny honey + 1 tsp chilli oil.

Tips & swaps

Extra crispy: Don’t skip the cornflour and 10-minute rest.

Gluten-free: Swap plain flour for 100g rice flour + 80g cornflour.

Thick pieces: If they’re done outside before reaching 74°C, move to a 180°C oven on a rack for 3–5 minutes to finish.

Food safety: Discard any dredge that’s contacted raw chicken; don’t reuse.

Shout if you’d like a printable card or a batch-scaling version for catering.

Serves: 4–6 Prep: 15 mins (+10 mins rest) Cook: 35–45 mins

You’ll need

1.5kg chicken wings, jointed (wingettes & drumettes)

2½ tbsp Chinese Salt & Pepper blend

2 tsp baking powder (aluminium-free)

1½ tbsp cornflour (UK cornflour)

1 tbsp rapeseed oil

Lemon/lime wedges, sliced spring onion & red chilli (optional, to serve)

Equipment: Large baking tray lined with foil + a wire rack

Method

Preheat & prep: Heat oven to 220°C (200°C fan). Place the wire rack over the lined tray.

Dry well: Pat wings completely dry with kitchen roll.

Make the coating: In a bowl, mix the blend, baking powder and cornflour.

Season: Toss wings with the oil, then add the dry mix and coat evenly. Rest 10 minutes (helps adhesion and crispness).

Bake: Arrange wings skin-side up with space between pieces. Bake 25 minutes.

Turn & finish: Flip the wings and bake a further 10–20 minutes until deep golden, skin crisp, and the thickest pieces read 74°C internal.

Optional blast: For extra blister, grill (broil) 2–3 minutes, watching closely.

Serve: Rest 3–5 minutes on the rack. If you like, dust a tiny pinch more blend and finish with spring onion/chilli. Add lemon/lime wedges.

Tips

Don’t crowd the tray—use two racks if needed for airflow.

Baking powder matters: aluminium-free avoids a soapy taste and boosts crispness.

Adjust time for very large wings; reduce heat slightly if browning too fast.

Food safety: Discard any coating that’s touched raw chicken.