Buffalo Chicken Wings Recipe
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.
Equipment
- mixing bowl and tongs
- deep cooking pan or wok
- Chopping board and knife
- measuring spoon and cup
Ingredients
Chicken wings:
- 2 pounds (907g) chicken wings split into 3 pieces at the joints, discarding the tip
- 3 tablespoons fish sauce
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground black pepper
- ½-¾ cup cornstarch
- 1 teaspoon paprika optional, for spicier wings
Buffalo sauce:
- ⅓ cup (76g) unsalted butter
- ½ cup hot sauce
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- ranch dipping sauce for serving
Instructions
Chicken wings:
- In a mixing bowl, combine the chicken wings, fish sauce, pepper powder and lemon juice and mix well to fully combine. Set aside for 10 minutes or more.
- Remove chicken from the marinade and drain. In a bowl, combine cornstarch and paprika, if using, Coat each chicken wings with cornstarch mixture.
- In a large wok or cooking pan, heat enough oil over medium-low heat. Deep fry chicken by batch. Do not over crowd 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.
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 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 with ranch dip and enjoy while hot!
