Menu

Buffalo Wings

  • Details
  • Leave a Comment

 

Contrary to it’s name, the dish has nothing to do with the animal. Buffalo wings are basically deep fried chicken wings coated with a hot sauce. One can hear a lot of versions to the story behind the invention of this dish. The most popular story is that this dish was invented in Anchor Bar in Buffalo, New York and hence the name Buffalo Wings.
During our trip to US, Anchor bar was one of the must-visit places for me. J’s bestie Sachin being a foodie, made things easier 🙂 While returning from Niagara to Cincinnati, we stopped at the Anchor Bar. It was a fabulous experience. Crunchy wings coated with hot sauce (not so hot to our standards).
Yesterday when I told D that I was planning to prepare Buffalo Wings, he was pretty excited. One thing I noticed is that the ‘Hot sauce’ I bought was more on the sour side than HOT. With a bit of tweaking, the sauce turned out to be just fine. I followed the recipe of Kelly from All Recipes

 

Print Recipe
Buffalo Wings
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 180 minutes
Servings
piece
Ingredients
For the Sauce
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 180 minutes
Servings
piece
Ingredients
For the Sauce
Instructions
  1. Take the flour, garlic powder, onion powder, salt and chilli powder in a bowl. Mix well.
  2. Apply this all over the chicken pieces, making sure each piece is well coated.
  3. Refrigerate for 2 hours(or more).Heat oil in a pan.
  4. When the oil is hot, carefully drop a few wings and fry till brown on all sides.
  5. Drain onto an absorbent paper.
  6. Heat another pan.
  7. Tip in the butter, hot sauce, garlic powder, chilli powder, pepper powder and honey into the pan.
  8. Heat the mixture till the butter melts.
  9. Adjust the seasoning and switch off heat.
  10. Take the chicken wings in a bowl.
  11. Pour the sauce over the chicken wings and toss the bowl so that the wings are evenly coated with the sauce.
  12. Serve immediately.
Share this Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *