Filipino-style Buffalo Wings

This buffalo chicken wing is tailored with Filipino taste, and is made with marinating chicken wings, minced garlic, salt, pepper, paprika powder, all purpose flour and frying it on oil. It is further cooked with buffalo sauce made with butter, ketchup, sauce, sugar. Spring onions are added to give great aroma, look and appetising look

HISTORY OF CHICKEN WINGS

Did you ever wonder how chicken wings started? Why is it called buffalo? Is there buffalo meat in there? Let’s go back in time and see how our favorite appetizer is born.

Chicken wings aren’t really a thing before but that changed in 1964. The Anchor Bar in Buffalo, New York mistakently ordered chicken wings instead of chicken necks for their spaghetti sauce. It was a great day when someone offered some hot sauce in the bar. With excess chicken wings and some hot sauce, the owner of the bar  cooked the left over wings in the hot sauce for a late-night snack with friends.

The original buffalo wings were served with celery slices and blue cheese.

Now, buffalo wings are served with milkshakes to combat the extreme spicyness from the sauce. The buffalo sauce is one of the most favorite sauces for chicken wings.

BUFFALO CHICKEN WINGS

Just like the history, I really love making some chicken wings for a late-night snack. Having some of these finger-licking chicken is best while I binge watch my favorite series (especially crime series!). The tension from the spice and the series keeps me alive and kicking even when everyone else is sleeping.

Hot sauce, which basically comprises the buffalo sauce is super spicy for me. I made some modifications on the sauce and give it a hint of the Filipino palate by adding ketchup and some sugar. With this blend, even kids can enjoy the buffalo wings.

If you want to try making buffalo chicken wings as an ulam or a snack, try this recipe!

HOW TO MAKE BUFFALO CHICKEN WINGS FILIPINO STYLE

If you have made fried chicken from before, this buffalo chicken wings recipe will be super easy for you.

To ensure that the chicken wing will cook through (and to have more servings), cut the joint of each wing to have the wingette and drumette. The wingette is the part connected to the wing tip while the drumette resembles a small drumstick.

Marinate the chicken in a blend of different spices and seasonings. Don’t forget to add the flour.

Heat a lot of oil and prepare the cornstarch. Cornstarch is the secret for a super crispy chicken skin. We don’t need to season the coating since the flavor of this dish will be coming from the sauce.

First, fry the wings using medium heat just until it’s light brown. Do not overcrowd the pan. Transfer to a strainer and let it rest for 10 minutes.

To give the chicken wings that extra crisp that will last longer, the secret is double frying. Turn the heat on high and fry the chicken wings for around 2 to 4 minutes until golden brown. The chicken is now done and set them aside while we make the buffalo sauce.

The buffalo sauce in this recipe is adjusted to the Filipino palate. I made a twist in this recipe by including our main condiments like ketchup and soy sauce. To make the buffalo sauce, simply combine all the ingredients in a pan and let it become thick.

Add the chicken wings to the pan and toss gently until well-coated with the buffalo sauce. Don’t forget to decorate them with some spring onions and sesame seeds.

You can also serve the wings and the sauce separately and just turn the sauce into a dip. Yum!

I love having this dish with french fries. You can enjoy it as a pulutan and with rice too! Sarap to the bones!

Filipino-style Buffalo Wings Recipe (TAGALOG)

MGA SANGKAP:

Para sa pakpak:

• 500 grams pakpak ng manok
• 2 butil ng bawang (grated)
• 1 kutsarita ng asin
• 1/2 kutsarita ng paminta
• 1/2 kutsarita ng paprika powder (optional)
• 1/4 tasa ng harina
• 2 kutsara ng malamig na tubig

Para sa buffalo sauce:

• 2 kutsara ng butter
• 2 kutsara ng hot sauce
• 2 kutsara ng ketchup
• 1 kutsarita ng toyo
• 1 kutsara ng asukal
• spring onions (pang-garnish)

PAANO LUTUIN:

Para sa pakpak:

1. Hugasan at ihanda ang mga pakpak ng manok. Hiwain ang joint para maghiwalay ang wingette at drummette.
2. Ilagay ang luya, asin, paminta, paprika powder (optional) at harina. Haluin ng mabuti. Ilagay ang malamig na tubig at i-massage ang manok. I-marinate ito ng 1 oras.
3. Magpainit ng maraming mantika gamit ang katamtamang apoy.
4. Maglagay ng cornstarch sa plato. I-coat ang bawat pakpak gamit ang cornstarch. I-shake pagkatapos.
5. Iprito ang mga pakpak ng 10 – 12 minuto hanggang maging light brown. Baliktarin para maluto ang kabilang side. Ilipat sa strainer o paper towel para tumulo ang sobrang mantika. Hayaan muna ito ng 10 minuto.
6. Para sa pagddouble fry, taasan ang apoy at iprito ang mga pakpak ng 2 – 4 minuto hanggang maging golden brown at crispy ang balat. Ilipat sa strainer para tumulo ang sobrang mantika.

Para sa buffalo sauce:

1. Tunawin ang butter at igisa ang bawang hanggang maging light brown.
2. Ilagay ang hot sauce, ketchup, toyo at asukal.
3. Lutuin ang sauce ng konti pang minuto hanggang lumapot.

Buffalo Chicken Wings:

1. Ilagay ang mga pritong pakpak sa kawali. Haluin ng konti para malagyan ng sauce ang bawat pakpak.
2. Ilipat ang buffalo chicken wings sa serving platter. Budburan ng spring onions at roasted sesame seeds.
3. Ihain kasama ng iyong favorite ranch dip at mainit na kanin. Enjoy!