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Buffalo Chicken Wings
Crispy Buffalo chicken wings tossed in a warm and flavorful hot sauce served with a tangy cold blue cheese dip and celery sticks on the side.
So what’s not to love about crispy fried chicken with hot sauce and dip? I mean it is quintessentially at the top of the list for bar foods and it works well because of its finger food character making it a great appetizer to stand and eat during a sports game or walk around and munch during a party. Everyone needs a good wings recipe for themselves first and of course for those guests that randomly show up unannounced.
The history behind this dish is quite fascinating, there are a few versions but the one I am about to share is the most expressed story. Anchor Bar, located in Buffalo New York by a woman of the name Teressa Bellissimo invented these genius babies in 1964. After a long night of service she decided to use the “spare” parts aka whole wings to make dinner for her son. She fried them up, no coating just good old seasoning and tossed them their signature bar sauce. Boom, Buffalo Chicken Wings were created.
These wings since then have created a buzz and changed the way people think/look/eat chicken wings. There are competitions today on who can eat the most wings in one sitting, who can eat the hottest of wings in one sitting, who how many wings can be stuffed into a mouth at once, I promise you these are actual competitions that happen annually in America.
However, today there are many versions of this recipe. People batter fry them, some use breadcrumbs, many use a dry coating, some don’t coat at all and just season and many don’t fry, they just bake them off! Don’t even get me started on the variations of hot sauce cause spice is subjective and it varies from palate to palate. The recipe I have created is a combination of the many types of chicken wings I have eaten over the years all over. I picked up pieces and flavors from here and there to make the Ultimate Buffalo Chicken Wings recipe at home.
There are 3 parts to this recipe and each of them has critical points that bring this dish together. Also, there are multiple substitutes hence you can make this with pretty much whatever you have in your kitchen just keep the basics in mind and you are good to go. The 3 parts in this recipe are:
1.The Chicken Wings – I use a yogurt marinade and a dry coating of flour + corn flour + tapioca flour. I deep-fry these babies but I have also baked them and they taste delicious, a healthier version but yummy.
2.The Hot Sauce – My hot sauce recipe is versatile and can be prepared in advanced, stored in a bottle in the fridge. It lasts well for up to 3 weeks and pairs beautifully with eggs and avocado on toast. I don’t make my dip burning spicy but I ensure there is enough heat to hold up to the Hot sauce repertoire. The sauce can be sued as it is however I personally like to use 2 tbsp water to thin it down a little for a more sauciness.
3.The Blue Cheese Dip – Blue cheese dip has to have that sour tang; ideally it works well in this recipe as the contrasting flavors balance each other out. Also the addition of celery sticks makes for a good break in between each chicken wings.
A few substitutes:
Chicken wings – I cut the whole wings in half leaving me with a drumette and a wing, cutting the end of the wing and using it for stock later. You could use boneless chicken strips here.
Vegetarian – This recipe makes for a great vegetarian option with cauliflower hence you can use it as an option. Break the cauliflower head into thumb sized florets and leave them raw. You would treat it the same as the chicken wings and follow the recipe as it is. The only differing point would be the cooking time, if you are frying the cauliflower it would take 3-5 mins however if you are baking the cauliflower it would take 13-15 mins.
Flour – There are many ways to coat before frying. I like the mixture of All purpose flour, Corn flour and Tapioca flour however you use all purpose flour and add ¼ th tsp baking powder. Also you could use a little Rice flour with the corn flour. But I have to be honest and tell you, the tapioca flour does wonders, there is nothing like it. The crispy texture you achieve with it is perfection.
Paprika powder – You can use Cayenne Pepper powder here, Pimento powder or even a little Chili powder. But you need a hit of spice through the powder in your flour mixture. It is essential.
Yogurt – This is for the marinade, it is vital you don’t skip this step so if you don’t have yogurt you can use sour cream or buttermilk but it is a must. This helps tenderize the wings and flavors them inside outside.
Tobasco Sauce – Any hot sauce would work here and add it as per your palate, the recipe calls for 4 tbsp however if that is too spicy add 2 tbsp and taste, if it is not spicy enough add up to 6 tbsp. You could use any chili sauce here from Sirracha to Peri Peri or even Chili garlic ketchup.
Sour Cream – You can use yogurt in place of sour cream or even some cream cheese with a teaspoon of lemon juice.
Cooking – The wings are best when deep-fried and they take between 12-14 mins to cook. If you shallow fry them they would take 15-17 mins. If you bake them they would take 35-40 mins. Now this is depending on the size of your wings, hence the best way to know if they are cooked is to poke the center of the drumette with a knife and if the juices run clear and the tip of the knife is hot with no traces of moisture your wings are cooked.
However you decide to make these wings they are best served immediately hence once they are ready toss them into your warm hot sauce and serve with the dip ready to go. So lets not waste any more time, Happy Cooking!
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Buffalo Chicken Wings with Blue Cheese Dip
- Medium mixing bowls
- Shallow tray
- Small saucepan
- Medium saucepot
- Spider/Perforated spoon
- Forks & Tablespoons
- Kitchen paper towel
- 16 Chicken wings (winglets + drumettes)
- ¼ cup Corn flour
- ¼ cup Tapioca flour
- ¼ cup All purpose flour
- ½ tsp Paprika
- ½ tsp Crushed black pepper
- ¼ tsp Garlic powder
- ½ tsp Cumin powder
- 1 tsp Salt
- 2 tbsp Yogurt
- 2 tbsp Butter
- 4 tbsp Tobasco sauce
- 3 tbsp Ketchup
- 1 tsp Honey
- ½ tsp Ginger garlic paste
- ½ tsp Paprika
- 2 tbsp Water
- 1 tsp Black Pepper powder
Blue Cheese Dip
- 4 tbsp Blue cheese
- 4 tbsp Yogurt
- 2 tbsp cream
- 4 tbsp Sour cream
- 1 tsp Vinegar
- ½ tsp Crushed black pepper
- Pinch of Salt
- 12 Celery sticks
- Wash and pat your chicken wings + drumettes until dry. This is important to ensure the marinade coats the chicken.
- In a bowl add the yogurt, cleaned chicken wings, salt and pepper, cover with cling film and set into the fridge to chill for minimum 30 mins up to 6 hours.
- While the chicken is chilling let us make the Hot sauce by adding all the ingredients into a saucepan on medium heat. Bring to a boil and let it simmer for 2-3 mins on low heat. Remove and set aside.
- Make the Blue cheese dip by mixing all the ingredients together until combined. Set in the fridge to chill until needed.
- Prep the celery and place in the fridge next to the dip.
- To make the chicken wings, start by heating oil in a medium saucepot filled almost half the way.
- In a large shallow tray add the rest of the dry ingredients for the chicken wings and stir well using a whisk or fork to distribute evenly.
- Remove chicken and taking 5 pieces at a time, dredge the wings into the flour mixture until evenly coated on all sides. Check if the oil is hot enough by throwing a pinch of flour into it, if it disappears and bubbles up turning white you are good to go.
- Transfer the coated wings into the oil by ensuring you place them away from you, this will prevent any mishaps while frying.
- Fry them for 12-14 mins until golden brown and cooked through. Continue the process until all the wings are done.
- Transfer them to a kitchen paper towel to drain off the excess oil for a few minutes and toss with the hot sauce until all the wings are coated well.
- Serve hot with the cool blue cheese dip and celery sticks.
> Make hot sauce and dip in advance to save on time later. The hot sauce saves for up to 3 weeks while the dip stays well in the fridge for up to 3 days.
> Garnish with chopped chives or spring onion of an extra flavor element. You could grate some Parmesan cheese on top while the wings are still warm as well.
> You could use a pair of tongs to handle the chicken wings while frying instead of using a fork.
> Do not over crowd the saucepot as the oil will bubble over and spill. Also, it will reduce overall temperature of the oil as well, making your wings take longer to cook and get oiler once done.