Restaurant-Style Buffalo Chicken Wings

Crispy Buffalo Chicken Wings – This extremely popular creation came out of a New York restaurant in the 60’s. They covered them in A special sauce and served them with a side of celery and blue cheese. Since then, Buffalo wings have become game day food in the United States served at bars, restaurants or ordered as take out. It is popular around the world. Now I have made them at home and found the secret of the sauce. You can make them too!

Ingredients

  • ½ cup all-purpose flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 10 chicken wings
  • 1 quart oil for deep frying
  • ¼ cup butter
  • ¼ cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder

Instructions:

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.

Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Buffalo Chicken Wing Sauce

Ingredients

  • 2/3 cup hot pepper sauce (If you want to make your own hot sauce follow recipe för Chili Garlic Hot Sauce)
  • Add to the sauce:
  • 1/2 cup cold unsalted butter
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • salt to taste

Instructions:

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Make your own hot sauce for the Chicken Wings

Chili Garlic Hot Sauce

  • 10 dried red chilies, soaked in 100 ml hot water
  • 10 large fresh red chilies, chopped into large pieces
  • 7 fat cloves garlic, peeled
  • Juice 1 lemon
  • 250 ml water
  • 1/2 tsp salt
  • 70 g sugar
  • 2 tsp cornflour mixed with 1 tbsp cold water

Place the dried chilies (and soaking water), fresh chilies, garlic, lemon juice, water, salt and sugar in a blender and puree until smooth.

Pour the blended mixture into a saucepan and simmer (covered) on a low heat for 20 minutes.

Finally, whisk in the cornflour mixture and watch it thicken slightly.

Pour the hot sauce into sterilised jars and allow to cool.

Store in the fridge for up to 2 months.


When preparing the sauce for Buffalo Chicken Wings add following:

  • 1/2 cup cold unsalted butter
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • salt to taste

Instructions:

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

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