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I’ve always joked that my next overseas trip will be for the sole purpose of sampling the world’s best fried chicken. From Japan to China to America, each country has its own take on this dish and each is as yummy and crunchy as the next. AndwhileI’myettobook my round-the-world tickewt, these recipes are a delicious glimpse at what there is to look forward to. Now, let’s get frying!


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Make Blue Cheese Dip Using a fork, mash the blue cheese and sour cream together until smooth and combined. Add mayonnaise, garlic, lemon juice, salt and enough milk to form a thick sauce. Season with pepper. Cover. Refrigerate until required. 2 Remove and discard wing tips from chicken. Cut chicken wings in half at the joint. Combine flour, paprika and salt in a bowl. Season with pepper. Coat wings in flour mixture, shaking  off excess. 3 Pour enough oil into a large saucepan or wok to come 5cm up the side. Heat over high heat (oil should reach 180ºC). Deep-fry wings, in three batches, turning,  for 10 minutes or until dark golden brown and crispy. Transfer to paper  towel to drain. 4 Meanwhile, Make Buffalo Sauce Melt butter in a saucepan over medium heat. Remove from heat. Whisk in sauce,  sugar and salt. 5 Place wings in a bowl. Pour over Buffalo Sauce. Toss to coat. Serve immediately with Blue Cheese Dip and celery sticks.

Make Not-so Secret Seasoning Place celery salt, garlic powder, thyme, basil, oregano, mustard powder, paprika, ginger, salt and pepper in a screw-top jar (see Nagi’s tips). Secure lid. Shake well to combine. 2 Place 1 tablespoon of the seasoning into a large snap-lock bag. Add buttermilk and chicken. Seal bag. Massage chicken to coat evenly in marinade. Refrigerate overnight to allow flavours to develop. 3 Drain chicken, discarding marinade. Set chicken aside for 15 minutes. 4 Whisk eggs in a shallow bowl. Combine flour and remaining seasoning in a separate shallow bowl. Coat chicken pieces in flour mixture, shaking off excess. Dip in egg, shaking off excess. Return to flour mixture, tossing to coat. Shake excess flour mixture from chicken and place on a plate.


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