Buffalo Chicken Wings always brought weakness to my knees. I just LOVE them. Actually, who doesn’t?
I can guarantee you, once you try the Buffalo Chicken Wings, you’ll never even think about eating out or ordering another ‘take-away’. This is going to be a regular in your house for sure, as this is lip-smacking good!
Quick and easy recipe for all to follow. A spicy and juicy buffalo chicken wings! Perfect for any get together and parties!
BUFFALO CHICKEN WINGS
Ingredients (serves 4 people):
- Chicken wings – 1 kilogram (about 16 pieces)
- Butter – 50 grams
- Flour – 1/2 cup
- Frank’s Hot Sauce – 1/2 cup
- Dark brown sugar – 1/2 tablespoon
- Black pepper – 1 teaspoon
- Salt – 1/2 tablespoon
- Cayenne Pepper – 1/2 teaspoon
Before we start, the actual Buffalo Chicken Wings preparation, we need to cut and prepare the chicken wings. The reason we do this, is because the drumette has meat on it and takes a longer time to cook than the wingette. So you don’t want the wingette to over cook and dry out while the drumette is still cooking.
Method to cut the chicken wings
Rinse the chicken wings before you begin and place them in a bowl next to the cutting board. Have an empty bowl nearby to hold the cut-up wings.
Place a towel under the cutting board to keep the board from slipping.
Sharpen your knife so that it cuts through easily, making the work simple.
Stretch the wing out and feel for the joint in the middle. Cut through the skin all the way to the joint to separate the wingette (flapper) and the drumette. Place the cut pieces into the other bowl. (you can cut off the wing tip and discard or use later for chicken stock. I let it be).
Method to make Buffalo Wings
Take a ziplock bag, put in the flour, pepper and salt into it. Close the bag, give it a little shake and into that put all of the wings (drumette and the flapper). Mix it well. The flour will coat the chicken really well. Keep it aside in the refrigerator for about 10 minutes.
Meanwhile, in a saucepan, melt the butter on low heat. Add brown sugar and cayenne pepper. Mix well and then turn the heat off. Stir in the hot sauce. Mix well. Keep aside the prepared sauce.
Heat oil in another deep-frying pan or wok. Fry only the drumettes (not the flapper/wingettes). Cover to increase heat and avoid oil from splattering. Keep stirring every 5 minutes to prevent the wings from sticking. It could take about 15 minutes for the drumettes to cook. Wings are cooked when they start floating on the surface of the oil. Take it out and drain the excess oil on a Kitchen paper.
Next put in the wingettes/flappers and fry them too, covered. This takes lesser time to cook, approx. 10 minutes. Drain the excess oil from this too.
Put both the drumettes and wingettes together in a large mixing bowl and pout the desired amount of the prepared sauce onto the wings. Mix well.
Your home-made delicious Buffalo Chicken Wings are ready to be eaten. Serve it with Ranch dressing or the remaining prepared sauce for dipping. I just served them with biscuit and Coleslaw.