Wash and dry chicken. In a large bowl, pour enough brine over to cover and refrigerate for 3 hours.

After the time has elapsed, remove the chicken from the brine and dry.

To prepare the dredge, use a large bowl to combine plain flour, corn flour, salt and spices making sure to reserve the buttermilk on the side.

Mix the flour mixture well to incorporate the seasoning evenly.

Toss the chicken wings, a few pieces at a time in the flour dredge and set aside for 10 minutes.

After the time has elapsed, pour the cold buttermilk into a medium sized bowl and add the chicken, a few pieces at a time to coat in the buttermilk, and dredge again in flour to ensure a deep coat of flour has formed on the outside of the chicken.

In a large pot, heat 950ml of oil to 180°C.

Place a few pieces of chicken in the oil at a time and fry for about 10 minutes or until the chicken begins to float and is golden brown.

Remove from the oil and place on a paper towel lined tray and season with a dash of salt to finish.

In a medium sized pot on medium heat, coat with rapeseed oil and add the yellow onion and lightly sweat.

Add the bottle of Guinness Baltimore Blonde , vinegar and water and stir to combine ingredients.

Add ketchup, molasses, brown sugar, stir to combine, then add thyme and bay leaf.

Season with salt, Worcestershire sauce, and chili flake and let mixture simmer until the desired consistency is reached.