The first time I made buffalo wings was on my hubby’s birthday some years back as he was craving for a hearty menu of Tex-Mex cuisine. And this was one of the few dishes I prepared for him. Somehow the wings weren’t as crispy as I wanted them to be so I experimented a few more times to finally nail it. The trick is to keep the wings dry.
I’d prepare the wings the night before and leave them in the fridge to air-dry overnight. And the next morning, I’ll coat the wings with the flour mixture and put them back into the fridge to chill till ready for baking before dinner time.
Also, I was quite generous with the amount of butter as it did the role of ‘deep frying’ like cooking oil to make the wings more crispy and of course, utterly delicious too. Well, butter makes everything good anyway. 😛
I served the Buffalo Wings with steamed baby potatoes and coleslaw.
Combine 300g shredded cabbage, 500g shredded purple cabbage, 1 shredded carrot (approx. 150g), 150g mayonnaise, 1 cup low fat milk and juice from 1/2 lemon in a large mixing bowl. You can add a little sugar to taste if you like. Stir to mix and cover the bowl with cling wrap. Chill in the fridge till ready to serve. This portion is enough to feed 5-6 people.
The wings were so finger-licking good! Crispy on the outside, tender and moist on the inside. Tasted wonderfully hot and tangy. I strongly recommend Frank’s Red Hot Sauce for this recipe. You can find it at Cold Storage in Singapore (S$6.50 per 12oz bottle).
The hot tangy flavour of the wings just went so well with the coleslaw dressing. It was quite an explosion of flavours and a true match made in heaven. We thoroughly enjoyed this meal and hope you will too. 🙂
- 12 chicken wings, rinsed & patted dry, leave in fridge to air-dry overnight
- 2/3 cup plain flour
- 1 tsp chilli powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 120g unsalted butter, melted
- 200ml hot sauce
- coleslaw & steamed baby potatoes as sides