“Try these buffalo chicken wings that are great food partners while watching your favorite show, game, or movie. Hot, spicy, tangy, and juicy all in one bite, you’ll surely enjoy every piece.”

Snack in with these buffalo chicken wings with family and friends while cheering for your team in Super Bowl or watching your favorite show or movie. They’re tangy, juicy, hot, and spicy wings that will fill your tummy with lots of flavors.

This chicken wings recipe resembles my honey garlic chicken wings recipe. The process of cooking the chicken is the same with a different sauce. So whether you like sweet, or spicy chicken wings, I’ve got you covered.

This buffalo chicken wing recipe uses breading to add crispiness to the dish. Also, it is double fried in order to prevent the chicken from being soggy even after being coated with the hot sauce.

Aside from being tasty, this recipe for chicken wings is simple to prepare. The process begins with wings being blended with fish sauce, lemon juice, and pepper. It is then coated with corn starch, double-fried to crispy perfection before being covered with hot and spicy buffalo sauce.

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WHAT IS BUFFALO CHICKEN WINGS

In American cuisine, a Buffalo wing is an unbreaded chicken wing part (flat or drumette) that is deep-fried and then coated or dipped in a sauce made of hot sauce and melted butter before being served.

It has a distinctive tangy and spicy flavor that you may customize to your liking: mild, medium, or hot. You can eat it as an appetizer or with a cup of steaming white rice.

They’re usually served hot, with celery and carrot sticks dipped in blue cheese dressing or, in some cases outside of New York, ranch dressing. Buffalo wings are frequently referred to as “wings,” “hot wings,” or “chicken wings.”

BUFFALO WINGS ORIGIN

The name itself has nothing to do with actual buffalo or bison, but rather the birthplace of this delectable dish.

The idea of cooking wings in peppery hot sauce began in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce for her son and his friends as a late-night snack. The Bellissimos put them on the menu the next day since the guys liked them so much. “Buffalo Wings,” served with celery pieces and blue cheese sauce, were an instant hit.

CHICKEN WINGS INGREDIENTS

Seasoning the chicken wings is essential so that the inside are also tasty and delicious. Most of the ingredients may be a staple in your pantry.

Chicken Wings. I’m using whole chicken wings that have been sliced in half and the tip of the wings removed.

Fish sauce. Adds umami flavor to the chicken wings. If desired, 1 teaspoon of salt can be used as a substitute.

Fresh lemon juice. Removes any odor from the wings and adds tanginess. You can use fresh calamansi juice instead.

Ground black pepper. Adds a hint of spice to the dish; more can be added if desired.

Cornstarch. It acts as a coating and absorbs the moisture from the chicken. It also makes your fried chicken extra crispy.

Paprika. Optional, if you want a spicier wings.

BUFFALO SAUCE INGREDIENTS

The buffalo sauce is made up of simple ingredients.

Unsalted butter. Adds creaminess to the overall sauce. You can substitute olive oil or vegetable oil if preferred.

Hot sauce. This is the signature taste of buffalo wings come from.

Chili powder, paprika powder, and ground black pepper. Adds spiciness to the Buffalo wings, adjust according to your preference.

HOW TO MAKE BUFFALO CHICKEN WINGS

Just like the honey garlic chicken wing recipe, making the buffalo chicken wings is quite simple. You need to fry the chicken wings first then coat them in hot and spicy buffalo sauce.

Cooking the chicken wings

If you are using whole chicken wings, split them into 3 pieces at the joints and throw away the wingtips.

Combine the chicken wings, fish sauce, pepper powder, and lemon juice in a mixing bowl and mix well to fully combine. Set aside for 10 minutes or more.

Drain and discard the marinade and coat all chicken wings with cornstarch.

Heat enough oil in a large cooking pan or wok. Deep fry chicken wings by batch. Do not overcrowd the pan. Fry chicken while rotating with tongs a few times until cook through and becomes light brown in color for about 8-10 minutes.

Transfer to a strainer or plate lined with paper towels to drain excess oil.

When all chicken wings are cooked, lower the heat and double fry the chicken. Cook until golden brown and crispy about 5-8 minutes.

Cooking the Buffalo Sauce

Using the same wok, remove the previous oil used for frying chicken.

In low heat, melt the butter and add the hot sauce, chili powder, paprika, and ground pepper. Stir to combine.

Mix occasionally and cook until sauce is reduced and thickened. Adjust seasoning and spiciness that fits your preference then turn off the heat.

Toss the crispy fried chicken into the wok and mix it well to glaze all chicken pieces.

Transfer to a serving bowl and garnish with chopped cilantro or parsley.

Serve and enjoy while hot.

COOKING TIPS

• Season your chicken wings and leave them to soak in the flavor for a short while preferably about 1-2 hours.
• To get lovely and crispy chicken wings, double fried the chicken wings. Even after being soaked with buffalo sauce, it will remain crispy for about 10–15 minutes, after which it begins to soften but does not become mushy. They become soggy if reheated after tossing with sauce. Note: Do not coat the chicken wings with sauce until it is ready to serve up.
• Prepare the sauce while double frying the chicken wings. The sauce takes approximately 7-10 minutes to prepare. When both the sauce and the chicken are hot, the sauce will be more fluid, making it easier to stick.
• Toss the fried chicken wings in the sauce after it has reduced and thickened.

HOW TO SERVE

It’s best to eat these buffalo chicken wings while they’re still hot.

They’ll be a hit at your next party or movie time at home. Serve them on a veggie platter such as celery, carrot, cucumber sticks, and ranch dipping sauce.

You can also serve this as the main course with steamed rice and salad.

HOW TO STORE

As soon as these chicken wings are served, they will be gone in an instant. However, if there are any leftovers, allow the wings to cool before covering and refrigerating them. Do not coat the leftover with sauce until ready to be served. They can be stored in an airtight container for up to four days.

To reheat the sauce, use a stovetop or microwave and cook until heated through.

To reheat the chicken, you can either use an oven or a microwave. If using an oven, preheat to 200 C (390 F). Spread the wings’ skin side up on the baking sheet and bake for 5 to 8 minutes, or until the skin puffs up and becomes crispy before tossing in the warmed sauce. If using microwave, heat for about 1-2 minutes with 1-minute interval or until heated up before coating with hot sauce.

These easy buffalo chicken wings will be a hit with your family and friends.

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