Game Day Buffalo Wings Recipe
Whether It's the big game, you've got 10 friends on their way to your house and you need something to throw together fast that still tastes great; or you have to feed the family something quick, easy and delicious tonight - buffalo wings are the ultimate crowd pleaser.
While it's easier to buy pre-marinated wings, or to just pour some "buffalo sauce" on top, we find that cutting your own sauce will give you the glistening, shiny wings you see on Superbowl ads and will make you forget all about your team losing 3 State of Origin games in a row.
Should you Fry or Bake Buffalo Wings?
Remember the Old El Paso ad where the presumably Spanish girl asks "porque no los dos?" (Why don't we have both?) - this is it.
Baking buffalo wings to par cook them, slowly render out the fat and push some of their moisture out will give you the CRISPIEST wings you could ever imagine. A quick flour dredge helps too, but we absolutely recommend the pre-bake (this ensures a good, even cook as well).
And without further ado - check out our newly famous Buffalo Wing recipe below.
1kg Chicken Nibbles
1 Cup Lanes One Legged Chicken Sauce
1/4 Cup Unsalted butter (about 50g)
1/4 Cup Honey, white sugar or brown sugar
Murray River Salt Flakes
Beerenberg Blue Cheese Dressing for serving (optional)
Preheat your oven to 180c (Fan-Forced) and prepare your ingredients.
Place your flour in a bowl and season generously with smoked salt and pepper. Dredge your chicken wings in flour and transfer to a lined baking tray.
Place your trayed wings in the oven for approximately 30 minutes, we are only aiming to par cook the wings at this step. Flip the wings halfway through.
Remove your wings from the oven and transfer them onto a large plate lined with paper towels to dry out (or onto another baking sheet) set aside to rest for ten minutes.
While your wings are resting begin to make your sauce.
Put a saucepan on a low heat
Add your butter to the saucepan and simmer until melted.
Add your Lanes One Legged Chicken Sauce, and honey. Simmer and stir until the sauce coats the back of a wooden spoon.
Place a lid on top and set aside to keep warm.
Using a deep fryer, or a large, deep pot with approximately 2L of frying oil (we prefer canola) - bring your oil to a medium-high heat.
Test your oil by dropping some leftover flower mixture in, if it bubbles your oil is ready.
Fry your wings in small batches, 5-8 wings at a time. Transfer to a large plate lined with paper towels.
Once you have finished frying your wings, transfer them to a mixing bowl and toss while pouring your sauce mixture on top to coat. (or serve your sauce on the side if you prefer)
Serve with your favourite dressing!