Buffalo Chicken Wings
Ingredients
- 1 kg. chicken wings
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp. calamansi juice or lemon juice
BREADING
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp garlic powder
- 1 tsp. paprika
- 1/2 tsp. baking powder
SAUCE
- 3 tbsp. butter unsalted
- 3 cloves garlic minced
- 1/4 cup hot sauce adjust as needed
- 1/4 cup ketchup
- 1 tbsp brown sugar optional
- 1 tbsp. soy sauce optional
Instructions
- Cut the joint between the drumette and wingette. Remove the tip (reserve for making chicken stock). Pat dry. Add salt, ground black pepper and calamansi juice. Mix well. Marinate for at least 1 hour.
- Combine all the breading ingredients. Coat each wing with breading. Shake off excess.
- Heat oil. Fry the breaded chicken wings in batches. do not overcrowd the pan to maintain the temperature of the oil for crispy chicken wings. Fry for 10 to 12 minutes (light brown).
- After 10 minutes, remove from oil. Let it sit for at least 15 minutes. Double-fry to make it even more crisp. Set the heat to high. Then put the chicken back to the oil and fry until crispy and golden brown. Set aside while making the sauce.
- For the sauce: Melt butter and saute’ garlic. Then add ketchup, hot sauce, sugar and soy sauce. Mix well and cook until thick. Then toss the fried chicken wings until well coated.
Video
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