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Easy Crispy Buffalo Wings

June 15, 2018

 

Ladies and gentleman, I promise you, you are going to LOVE these crispy, juicy, Buffalo-style chicken wings! 

 

If you've ever spent time in the USA, you have probably eaten these as a starter at some of your favorite casual restaurants.   They are practically compulsory eating!  They are traditionally made by coating chicken wings in a flour and spice mix, deep-fried and then tossed in a deliciously decadent hot sauce coating made from cayenne pepper sauce and butter.  They are usually served with celery and/or carrot sticks and a cool, creamy, ranch dressing.  

 

With a serious craving and no intention of braving the wind and rain of the current season, I set myself a personal challenge to make my own homemade version that had to be as good as the crispy, hearty, flavorful wings I have devoured in restaurants over the years - I am very pleased to say this recipe did not disappoint!


Unlike traditional Buffalo Wing recipes I've added a little white pepper to my flour base and used pink Himalayan salt, instead of regular table salt as it is healthier alternative.  I also added toasted sesame seeds as a garnish which look so pretty and always work well with chicken dishes.  

 

While traditionally deep-fried, I chose to shallow-fry my wings as I don't have a deep fryer and I was just thrilled with the crispy texture that was achieved - honestly I had no idea they would taste so good!  The coating, while deliciously crispy, was not heavy and thick so you can eat a few and not feel like a beached whale afterwards.  To facilitate the cooking process use a pan with a lid so while the first side is cooking you can cook the chicken internally too, without losing the crispiness - don't worry it's all in my method below!  

 

If you can find it in your local grocery store, get your hands on Frank's Hot Sauce - everyone recommends it as the best hot sauce for making Buffalo wings - it really delivers on flavor, though it is not as spicy as other hot sauces I have tried.  

 

 

 

I love a good salad with chicken - something light and fresh like my  Asian Sesame Coleslaw  perfectly  complements these hearty wings if you choose to make them into a quick meal for lunch or dinner.

 

MY TIPS FOR THE BEST RESULTS

 

  • Ensure the wings are thoroughly covered in the flour mixture and allowed to sit for at least 60 minutes before cooking, even several hours in fine.  This way the flour adheres properly to the chicken and gets all lovely and crispy during the frying process.

  • A disposable glove makes a really easy and hygienic way to get the flour coating thoroughly over all the chicken pieces when mixing everything together

  • Toss your chicken wings in the Hot Sauce Coating JUST BEFORE SERVING to ensure the crispiness of the chicken remains and the flavor of the hot sauce sinks into your wings for perfect results.

  • You will need a non-stick frying pan with A LID or cover to cook these

  • My chicken wings are average sized, if yours are very big, then you may need to turn down the heat during the cooking process and cook slightly longer

  • For best results these should be served immediately to retain their crispy texture

 

YOU WILL NEED

Chicken

1/2 cup | 65g | 2 ounces plain/all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon garlic powder

1 teaspoon Himalayan pink salt (you can use regular salt, use 3/4 teaspoon instead)

10 full chicken wings with the skin on - remove tips and cut in half (so you will have 20 pieces of chicken)

 

Hot Sauce Coating

1/4 cup butter

1/4 cup hot sauce (I used Frank's Hot Sauce)

Good crack of fresh black pepper

 

Oil for frying (I use Rice Bran Oil) 

 

1/2 tablespoon roasted sesame seeds - optional (Dry roast in a small pan over medium heat and as soon as they begin to smell and color they are done)

 

METHOD

  1. In a large glass mixing bowl add the flour, paprika, cayenne pepper, white pepper, garlic powder, salt and mix to combine evenly.

  2. Add the the cut chicken wings into the bowl and using your hand or tongs, ensure all the wings are thoroughly coated in the flour mixture.  Cover and refrigerate for at least 60 minutes. (I had other things to do and let mine sit in the fridge for a few hours.)

  3. Once ready to cook your wings take a large, 32cm | 13", non-stick frying pan and ensure the surface of the pan is covered with oil.  Over medium-high heat, bring the oil up to temperature.

  4. To test if the oil is ready, add one wing, if the wing does not begin to "sizzle" on contact then the oil is not quite ready.

  5. Once the oil is up to temperature, cook for 3-4 minutes uncovered over medium-high heat and then COVER FOR ANOTHER 2-3 minutes or until you can see that the wings are golden brown on the bottom.  Turn and cook uncovered for another 5-7 minutes or until done. 

  6. While the second side of the chicken is cooking, in a small saucepan add the butter, hot sauce and black pepper and over medium heat stir gently until the butter is melted and the sauce is warm and well combined.  Remove from heat and reserve for serving.

  7. Place cooked wings into a large bowl and toss in the Hot Sauce Coating and place on your serving plate or dip the cooked wings into the sauce and place onto serving plate

  8. Sprinkle with roasted sesame seeds and serve immediately with coleslaw/fresh vegetables of your choice and ranch dressing if desired.

SERVES 2-3

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