Buffalo Wings
These fried buffalo wings dipped in creamy dijon dressing are incredibly delicious. Moist and juicy chicken with crispy skin slathered with sticky, spicy sauce. These wings are great as appetizer or even as a main dish.
Servings: 4 servings
Calories:
Ingredients
- 1 kilo / 2 pounds chicken wings Cut the joint between the drumette and the flat portion of the wings. Remove pin feathers and wash thoroughly.
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
For coating and frying
- 1 cup potato starch or all purpose flour
- 1 cup cooking oil add more if needed
For buffalo sauce
- 3 tbsp butter
- ½ cup hot sauce add more if needed
- 1 tbsp Worcestershire sauce
- 1 tsp honey or sugar
- ¼ tsp salt
For dijon sauce
- 3 tbsp greek yogurt or sour cream
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- 1 tsp dijon mustard optional
Instructions
- Pat dry chicken wings with kitchen towels and place in a bowl, add salt, pepper, garlic powder then mix until the chicken are well coated. Set aside to marinate for 30 mins. After marinating, place potato starch in a small bowl then coat the chicken wing one at a time.
- Heat the oil in a deep pan over medium heat. When the oil is hot enough or it reached 190°C/375°F, fry the chicken in 2 to 3 batches until crispy and cooked through. Transfer cooked chicken in a bowl lined with kitchen towel to absorb excess oil.
Making the sauce
- You can make the sauce when the last batch of wings are frying. Melt butter in a sauce pan oven low-medium heat. Add the hot sauce, Worcestershire, salt, honey then mix until well incorporated. Taste and adjust according to preference.
- Toss the fried wings into the pan with warm sauce until all wings are fully coated.
Making the dipping sauce
- Add and combine Greek yogurt, salt, pepper, and dijon mustard in a bowl. Taste and season if needed. Bon appetit!