• 2 eggs
  • 1/3 cup water
  • 1/2 cup hot pepper sauce
  • 2 table spoons spice mix
  • 3 cups all-purpose flour + any additional spice mix left
  • 1 tsp baking powder
  • 1/2 cup cornstarch
  • 1 kilo bone-in chicken pieces
  • 1/2 cup Stone’s Ginger Wine
  • 1 tsp. salt
  • 2 tbsp. pepper
  • 2 tbsp. paprika
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp cayenne
  • 1 cup buttermilk
  • Peanut oil or vegetable oil, for frying

Stone’s Ginger Wine Hot Sauce :

  • 1/2 cup hot pepper sauce
  • 1/3 cup Stone’s Ginger Wine
  • 1/2 cup Butter
  • 1 Tbsp. honey or maple syrup
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt


  1. In a large bowl or zip lock bag, allow chicken pieces to marinate in the Stone’s Ginger wine for 30mins.
  2. In another mixing bowl whisk together the spices.
  3. Next cover the chicken with buttermilk mixed with 2 table spoons of spice mix. Allow to marinate a minimum of 3 hours or better still overnight.
  4. Whisk together the eggs, water and hot sauce.
  5. In another bowl, whisk together the flour, corn starch baking powder and extra spice mix.
  6. Roll each piece of chicken individually in the seasoned flour, then coat each piece with the egg mixture. Repeat by dusting with the seasoned flour mix, a second time and coat thoroughly. Place in the refrigerator chill for 30 mins.
  7. Meanwhile, heat the oil 180c. Fry chicken in small batches, depending on the size of each piece, some joints will take longer than others.  Place chicken onto a clean rack placed on top of a baking tray, this will help it keep crispy.
  8. As you cook each batch, place onto the wire rack, then into a hot oven 180c. This will keep it warm and continue cooking the chicken through to the bone.
  9. Serve with hot sauce and cucumber pickles .Stone’s Ginger Wine Hot Sauce :
  10. In a small saucepan bring all the ingredients above to a gentle simmer, keep aside in a small glass jar until ready to serve.