Name: Buffalo Wings (The Best)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 to 8 appetizers
Ingredients: 12 chicken wings (see note); 3 tbsp (25 g) cornstarch; 1 tsp salt; 1 tsp chili powder; ¼ tsp cayenne pepper; ¼ tsp onion powder; Canola oil, for frying; ½ cup (125 ml) hot sauce; ¼ cup (55 g) butter; 2 tbsp brown sugar; 1 tbsp (15 ml) cider vinegar

Ingredients

Chicken Wings

12 chicken wings (see note)
3 tbsp (25 g) cornstarch
1 tsp salt
1 tsp chili powder
¼ tsp cayenne pepper
¼ tsp onion powder
Canola oil, for frying

Sauce

½ cup (125 ml) hot sauce
¼ cup (55 g) butter
2 tbsp brown sugar
1 tbsp (15 ml) cider vinegar

Preparation

Chicken Wings

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or top with a wire rack.
On a work surface, section the chicken wings by cutting the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.
In a large bowl, combine the cornstarch, salt and spices. Add the wings and toss to coat. Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.

Sauce

Meanwhile, in a small saucepan, bring all the ingredients to a boil, then simmer over low heat for 5 minutes or until the sauce has reduced by half. Pour into a large bowl. Add the cooked wings and toss to coat.
Serve immediately with blue cheese dip and celery sticks.

Note from Ricardo

Chicken wings are sold whole or pre-cut. If they are whole, section them as indicated in the recipe. Either way, you should have 24 pieces.

Buffalo Wings (The Best)

Categories

Ingredients

Chicken Wings

Sauce

Preparation

Chicken Wings

Sauce

Note from Ricardo

Personal Note