Buffalo Wings

Our take on a the all famous buffalo wings, make it spicy or not – its just as yummy!

Print Recipe
Buffalo Wings
Course Mains
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
Meat
Sauce
Fry Coating
Course Mains
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
Meat
Sauce
Fry Coating
Instructions
  1. Portion the chicken wings to drummettes and winglettes. Discard the tips.
  2. Combine all the ingredient for the fry flour and and heat up enough oil for a shallow fry in a suitable deep frypan
  3. Dust the chicken into your fry flour and fry off the chicken
  4. In a large saucepan with low heat, combine the butter, hot sauce, honey and minced garlic and combine the sauce.
  5. Reserve 10% of the sauce for serving. Add the chicken into the sauce and let it slowly thicken.
  6. Serve wings on a plate with extra sauce at the side.
Recipe Notes

Chef Notes:

  • Keep the Tips! - Chicken Wing tips make excellent offcuts to make chicken stock!
  • Marinate - Marinate you chicken is some of the hot sauce and/or other herbs & spices if you want to pack extra flavour
  • Butter - Don't over melt the butter - its turns into yucky oil & it will look very unhealthy to consume from then on 😉
  • Pairings - Also served with a blue cheese dip. You may or may not like that - most asians dislike the pungent scent of blue cheese to begin with.