Chicken Wings & Mustard Butter


  • 10 chicken wings with tips removed
  • 600ml buttermilk
  • 60g sea salt flakes
  • Sunflower oil
  • 100g rice flour
  • Mustard Butter
  • 40g TGS Co Honey Mustard
  • 1tbs finely chopped dill
  • 2tbs finely chopped Italian Parsley
  • 2 chopped garlic cloves
  • 200g softened unsalted butter


  1. Use a sharp knife to separate wings at the joint into 2 pieces. Hold the exposed bone at one end and push all meat to opposite end with a small knife to form a knob of meat, then trim the end of the bone. For the piece with 2 bones, remove the larger one.
  2. Combine buttermilk and salt in a bowl, add wings and toss to coat. Cover and refrigerate for at least 3 hours.
  3. To make the mustard butter, add all mustard butter ingredients and process until smooth.
  4. Half-fill a saucepan with the oil and heat to 160C. Drain the wings from the buttermilk and toss in the rice flour. Deep fry in batches for 6 minutes or until golden.
  5. Serve topped with knobs of the mustard butter.