This is probably the dish that I’m most happy about for our mid-afternoon office party. It was a surprise to my friends to find out that I’m cooking. It was more of a shock for them to actually see the dish. But, as big as a bear’s butt, it has exceeded their expectations to be finally able to taste my buffalo chicken wings.
Our boss loved the chicken wings so much that he was even, well sorta, giving me a hint that I should open up a resto only to sell chicken wings 😀 Dear hubby loved it so much as well and he has given a name for that resto already: WICKED WINGS.
*heart flutters wildly*
*day-dreaming mode ACTIVATED*
My WICKED WINGS resto will have a Wall of Fame and a Walk of Shame. Wall of Fame will be for the brave and mighty customers who can finish an order of my Damn Hot Wicked Wings. Obviously, the Walk of Shame is for the faint hearted who couldn’t stand the heat.
‘Nuf. Here’s my recipe for an honest-to-goodness Buffalo chicken wings:
For the chicken coating:
- 1 cup all purpose flour
- 1 tsp. salt
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne power
- 1/4 tsp. pepper
Okay guys, this is a very versatile mix. This mix was able to coat 3.5 kilos of chicken wings (2k for office, 1.5k at home. poop). What you can do is mix as much as you want to store and keep in your cupboard in an airtight container. Whenever you want to fry something, just grab the coating. I swear, it helped me save because I don’t need to buy Crispy Fry anymore. Guess what, you can coat your tilapia to simulate Recipe’s crispy tilapia or your ordinary porkchop to make it more appetizing 🙂
For the buffalo chicken wings, coat the wings and refrigerate for at least an hour before frying. Key term is “refrigerate” not freeze! (guilty of that mistake)
When you’re ready to fry, coat the chicken wings again in the same mixture before dropping them into your deep-fryer. Okay, you might ask if you really need a deep-fryer. I’d say yes. At first I didn’t want to cook in a deep-fryer coz it’s a waste of cooking oil haha (stingy!). But yes, you need it because you don’t want the coating to go away if you just pan-fry the chicken. You don’t need a liter or a gallon of cooking oil anyway. Just put enough in a pot so that your chicken is deep-fried instead of pan-fried.
Now let’s go to the sauce. This is the part I change depending on the people I’ll feed. Some people will like the authentic buffalos which is kinda sour but some would prefer it to be barbecue-ish. I served the barbecue-ish type for our mid-afternoon office party. But, let’s talk about the authentic one, shall we?
There are just two things you need:
- Frank’s hot sauce
Depending on the level of hotness, here’s what you need:
- Mild: 3/4 cup butter and 1/4 cup Frank’s hot sauce
- Medium: 1/2 cup butter and 1/2 cup Frank’s hot sauce
- Hot: 1/4 cup butter and 3/4 cup Frank’s hot sauce
In a pot, mix the butter and hot sauce and bring to a boil. After boiling, let it simmer for another 3 minutes before taking out of the heat. Dip the fried chicken wings into the mixture then lay on your serving plate.
Last part is the preparation of the blue cheese dip.
- 1/2 cup blue cheese
- 1/2 cup sour cream
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- salt and pepper to taste
Crumble the blue cheese. Just mix everything until they’re well-blended.
That’s it 🙂 It just looks like it’s complicated but it really is, in fact, very easy!
Try it at home. As for me, I’m gonna serve it at home for the Pacquiao-Mayweather boxing match in November. Oh wait, that’s still in November. How about laters as I watch TV? 😛
*P.S. If you want it to be a barbecue-style wings, please check out my Coca-Cola bbq sauce here. Just replace the Thai sweet-chili sauce with a liquid smoky seasoning and if you don’t have that, you can probably use Spanish smoky paprika.