Crispy Buffalo Wings

Crispy Buffalo Wings - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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The Best Extra Crispy Buffalo Wings

These buffalo wings boast an exceptional crispiness enveloped in a tantalising tangy chili sauce. To achieve this delightful crunch, they undergo a unique frying process, being fried twice before being coated in the flavourful sauce. This double-frying technique not only enhances the crispiness but also allows the succulent meat to retain its juices, resulting in remarkably juicier wings. While the addition of sugar is optional, it serves to balance out the zesty acidity of the sauce, elevating the overall flavour profile. Frank’s hot sauce is a popular choice, but feel free to customise with your preferred hot chili sauce.

A perfect addition to any game day spread, these wings promise to satisfy your cravings and make for a stellar centrepiece for your Super Bowl festivities. Fill yourself with a super bowl of these magnificent crispy chicken wings!

Ingredients

2.2lbs - 1kg of large chicken wings (8-10)
Vegetable oil for frying
1 cup of Frank's hot sauce
½ cup - 110g salted butter (1 stick)
2 garlic cloves
1 tbsp brown sugar
For the Ranch style sauce
1 cup mayonnaise
½ cup sour cream
1 garlic clove
½ teaspoon onion powder
1 handful parsley (chopped)
1 handful fresh dill (chopped)
¼ teaspoon salt
¼ teaspoon black pepper

Steps

Step 1
Heat vegetable oil in a large pot or Dutch oven over medium heat, reaching a temperature of 350°F – 180°C
Step 2
Fry the chicken wings in batches for 5 minutes or until they become golden brown and thoroughly cooked. Set aside on cooling rack and start the next batch. Once they have cooled down, fry them a second time for extra crisp. Again, fry the cooked chicken wings in batches for 3-4 minutes or until they become nice light caramel colour. Place them on paper towels to drain.
Step 3
In a saucepan, whisk together the hot sauce, grated garlic, brown sugar. Bring the mixture to a slow simmer and cook for 3 minutes. Add the butter and mix until melted into a creamy consistency. Taste, no salt should be needed but adjust to your taste.
Step 4
Toss the cooked chicken wings in the buffalo sauce, ensuring they are well coated, and serve immediately.
Step 5
For the sauce, in a mixing bowl, and the sour cream, mayonnaise, lemon juice, grated garlic, onion powder, salt and pepper, chopped dill and chopped parsley. Mix well.
Step 6
Serve with freshly cut carrot, celery and cucumber.

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