american buffalo chicken wings
PREP TIME 20–30 mins, plus resting, COOK TIME 40–50 mins
1 cup all-purpose flour
1 cup breadcrumbs
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
2 cups buttermilk (or to make your own, see Cook’s tip, right)
24 bone-in chicken wings
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
1 cup hot sauce
2 garlic cloves, chopped
2 tbsp honey
1 stick butter
For the cheese dressing:
2 tbsp mayonnaise
1⁄2 cup sour cream
1⁄4 cup buttermilk
1⁄2 cup blue cheese, crumbled
2 tbsp apple cider vinegar
1 In a large bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Pour the buttermilk into a separate bowl. Dip the chicken wings in the buttermilk and toss them in the flour
mixture, coating each one evenly. Refrigerate the coated chicken wings for at least 1 hour.
2 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC).
3 Meanwhile, in another saucepan, combine the hot sauce, garlic, honey, and butter and place over low heat. Let the butter melt, then simmer for 5 minutes.
4 When the oil is hot, fry the chicken pieces in batches, 4–5 pieces in each batch, for 8–10 minutes, or until golden brown. Remove the fried pieces from the oil with a slotted spoon and dip them in the sauce mixture. Turn the pieces through the mixture to coat them on all sides. Place on a wire rack to cool.
5 For the blue cheese dressing, process the mayonnaise, sour cream, buttermilk, blue cheese, and vinegar in a food processor. Serve the dressing in a small bowl alongside the chicken.
If buttermilk isn’t available, you can make your own buttermilk substitute by combining 1 tbsp of lemon juice or vinegar with 1 cup of lowfat milk. Let it stand for 10 minutes before using.
|American buffalo chicken wings|