‘Wings and Things’ cookbook: Recipes from burgers to bon bons

Missing your favourite chicken shop, or need some inspiration? These indulgent recipes from David Turofsky and Ben Ford are just the thing – with extra delights from fig and bacon jam to whisky barbecue sauce

Buttermilk chicken breast and stilton butter crammed into a crumpet sandwich (Dan Jones)

Crumplestiltskin

Toasted crumpets (yes, that’s right, crumpets, or English muffins if you’re in the US of A!) + buttermilk chicken breast + stilton butter + fig and bacon jam + crispy chicken skin = the one and only Crumplestiltskin.

Now, we don’t judge, so if the crumpets justify this as a breakfast burger then be our guest… we may even join you.

Serves 4

4 small chicken breast fillets, skin on
100g (¾ cup) plain (all-purpose) flour
1 tsp garlic granules
1 tsp onion powder
1 tsp dried oregano
2 tsp cayenne pepper
2 tsp celery salt
3 tsp salt
2 tsp white pepper
1 tsp black pepper
2 tsp baking powder
300ml (1¼ cups) buttermilk
2 or 3l (2 or 3qt) vegetable or rapeseed (canola) oil, for cooking
8 thick crumpets (English muffins)
Fig and bacon jam (see below)

To serve

Stilton butter

100g (3½oz) stilton
50g (3½ tbsp) butter, softened
1 tsp dijon mustard

Candied bacon

8 rashers (slices) of smoked streaky bacon
150ml (⅔ cup) maple syrup

Preheat the oven to 180C/ 350F/ gas 4. Remove the chicken skin from the breasts and stretch out on a baking sheet lined with baking paper. Season with salt and pepper and cook in the oven for about 10 minutes until golden and crisp. Retain for garnishing.

Work the stilton into the butter and mix in the dijon mustard. Set to one side. For the candied bacon, lay the bacon out on a baking sheet and cook in the oven until starting to colour. Brush with the maple syrup and return to the oven until fully cooked and charred around the edges. Set to one side.

In a large bowl, combine the flour, dry spices and the baking powder and in a second bowl pour in the buttermilk. Lay the breasts between two pieces of clingfilm (plastic wrap) and flatten to 2cm (¾in) thick using a rolling pin.

Preheat a deep fryer to 180C/ 350F. Pass the flattened breast through the seasoned flour into the buttermilk and then back through the flour. Slowly lower the breast into the hot oil and cook for about 15 minutes until golden brown and thoroughly cooked, ensuring they hit 75C (170F) at the core of the thickest part of the breast and the juices run clear.

Toast the crumpets and smear the stilton butter over the crumpets making sure it fills all the holes. For each serving, add fig and bacon jam to two crumpets. Place a crispy chicken piece on the bottom crumpet and top with the crispy skin and two rashers of candied bacon. Finish off with the top crumpet and a little extra stilton if you have it to spare.

Fig and bacon jam

Makes 500ml

200g (1⅔ cups) dried figs
150ml (⅔ cup) apple juice
1 banana shallot, finely chopped
2 rashers (slices) of smoked bacon, finely chopped
1 garlic clove, finely chopped
Light olive oil, for frying
100ml (scant ½ cup) balsamic vinegar
75g (⅓ cup) soft dark brown sugar
1 cinnamon stick
2 cloves

Soak the figs in the apple juice until soft, then remove and chop. Retain the liquid. Soften the shallot, bacon and garlic in a pan with a little oil. Add the vinegar, sugar, spices and figs then bring to the boil and reduce by half. Add a little of the apple juice soaking liquid and continue to reduce until thick and sticky.

Allow to cool. Remove the cinnamon stick and cloves before serving. Store in the fridge in a closed container and use within 3 days.

Beijing block party

An Asian twist on an American classic and no fryer necessary – sesame-glazed grilled chicken breast, Shanghai mayo, crispy Asian slaw, roasted peanut and chilli powder. Perfect.

Serves 4

4 skinless, boneless chicken breasts
Oil, for brushing
125ml (½ cup) roasted sesame dressing
Salt and black pepper

Asian slaw

1 cucumber
200g (7oz) daikon​
1 large carrot
2 spring onions (scallions)
30g (1 cup) fresh coriander (cilantro) leaves
100ml (scant ½ cup) rice wine vinegar
50g (¼ cup) caster (granulated) sugar
2 tsp sesame oil

Shanghai mayo

50ml (¼ cup) Shanghai sauce (see below)
150ml (¾ cup) Japanese mayonnaise

Garnish

4 seeded brioche buns, halved
1 baby gem lettuce, leaves separated
100g (1 cup) crushed roasted peanuts
A few sprigs of fresh coriander (cilantro), chopped
4 tsp togarashi spice blend

Shred all the slaw vegetables and coriander into long, thin strips. Mix the vinegar with the sugar and sesame oil until the sugar has dissolved. Pour over the slaw, add a pinch of salt and allow to sit and soften slightly.

Stir the Shanghai sauce into the mayo and keep chilled. Preheat a griddle pan over a high heat. Butterfly the chicken breasts and brush with oil. Heavily season with salt and pepper. Add the chicken to the griddle pan. Once the chicken has changed colour around the edges flip over and brush with some of the sesame dressing.

Continue to brush with the dressing and turn until fully cooked and golden, and the core temperature is 75C (170F). Toast the buns and spoon a little of the Shanghai mayo on the bottom half. Add a lettuce leaf and the grilled chicken.

Top with the slaw and add more sesame dressing. Sprinkle over the crushed peanuts, coriander and togarashi.

Bang bang bon bons

Makes 16 balls

1 small, whole smoked cooked chicken, about 1-1.2kg (2¼-2¾lb)
150ml (⅔ cup) Wingmans BBQ sauce (see below)
100g (⅔ cup) plain (all-purpose) flour
2 eggs, beaten
100ml (scant ½ cup) milk
300g (7 cups) panko breadcrumbs
1 tbsp garlic granules
2 tbsp freshly chopped parsley
Sea salt and black pepper
2 or 3l (2 or 3qt) vegetable or rapeseed (canola) oil, for cooking

Bang-bang dip

1 shallot, finely chopped
1 garlic clove, chopped
½ fresh lemongrass stalk
1 tbsp Madras curry powder
1 x 400ml (14fl oz) can of coconut milk
1 tbsp chopped fresh red chilli
2 tbsp peanut butter
50g (½ cup) roasted crushed peanuts
1 tbsp sliced spring onion (scallion)

Pick and shred all the meat from the chicken. Combine it with the BBQ sauce, adding it slowly so as not to make it too wet. The mixture should be workable and firm enough to be able to form round balls. Season if needed.

Set up 3 bowls with the flour in one, the eggs and milk in a second and the third with the breadcrumbs, garlic and parsley. Pass the balls through the flour, egg mixture and breadcrumbs, ensuring they are completely coated.

Sweat the shallot with the garlic and lemongrass in a little oil. Add the Madras powder and cook for a couple of minutes, taking care not to burn the spices. Add the coconut milk and chilli and bring to the boil. Reduce slightly and remove from the heat. Add the peanut butter, peanuts and spring onions.

Season and spoon into a serving dish. Preheat a deep fryer to 180C (350F) and cook the bon bons​ in batches until golden brown. The centre of the bon bons​ should be over 75C (170F) when cooked. Season with some sea salt and arrange on a serving dish with the dip. Banging!

Shanghai sauce

Makes 500ml

200ml (scant 1 cup) dark soy sauce
200ml (scant 1 cup) light soy sauce
100g (6 tbsp) honey
100g (½ cup) soft dark brown sugar
50ml (¼ cup) sesame oil
100ml (scant ½ cup) rice vinegar or distilled vinegar
½ head of garlic, roughly chopped
50g (scant ½ cup) fresh root ginger, peeled and roughly chopped
Bunch of coriander (cilantro) stalks, chopped
Bunch of spring onions (scallions), white ends only, roughly chopped

Combine all of the ingredients in a saucepan and bring to the boil. Once bubbling, remove from the heat and leave to sit for as long as possible – this sauce is great if made the day before!

Strain into a suitable container and close. Store in the fridge and use within 7 days.

Wingmans BBQ sauce

2kg (4lb 8oz) beef marrow bones
500ml (2 cups) red wine vinegar
150g (¾ cup) soft dark brown sugar
5 tbsp smoked paprika
500ml (2 cups) tomato ketchup
150ml (⅔ cup) cola
A dash of worcestershire sauce
150ml (⅔ cup) bourbon whiskey

Preheat the oven to 170C/ 325F/ gas 3. For the marrow bones, place the bones in a deep ovenproof dish and roast for 30-40 minutes until all the marrow has melted. Pour off the liquid gold and discard the bones.

In a saucepan bring the vinegar to the boil and reduce by two thirds. Add the sugar and paprika and whisk until smooth.

Pour in the ketchup, bone marrow liquid and the cola, and continue to reduce until combined and glossy. At this point add the Worcestershire sauce and the bourbon – add a little extra if you’re feeling it.

Extracted from ‘Wings and Things’ by David Turofsky and Ben Ford (Quadrille, £16.99, hardback and ebook available) Photography © Dan Jones