Buffalo Chicken

• chicken thighs1 ½kg kg

  and drumsticks

• sea salt↗180g g

  flakes

• soft dark brown sugar↗90g g
• chili flakes↗2 tbsp tbsp
• sweet smoked paprika↗2 tbsp tbsp
• ground cumin↗1 tbsp tbsp
• sea salt↗1 tbsp tbsp

  flakes

• dark brown sugar↗1 tbsp tbsp
• butter↗75g g
• hot chili sauce↗125ml ml
• maple syrup↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Place the chicken in a large bowl. In a pot heat 1 L of water with salt, brown sugar and dried chili peppers. Once dissolved, add 2 L of cold water and submerge the chicken. Refrigerate for at least 2 hours, preferably one to two days. When ready to cook, remove the chicken from the brine and pat dry with paper towels.

2. 2

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Spread smoked paprika, ground cumin, sea salt and dark brown sugar on a tray. Mix, then coat the dry chicken pieces with the spice mixture so everything is covered. Roast the chicken for 1 hour or until the skin is crispy and caramelised.

3. 3

   Meanwhile, make the sauce: gently melt the butter in a small pan, add the hot chili sauce and maple syrup. When the chicken pieces come out of the oven, drizzle them with this sauce and toss. Serve with creamy corn.