I know people exaggerate when they say something is the world’s best. You’re thinking, a.Their world is really small or b. They have false ideas of grandeur. I have fallen prey to both statements many many times, but (and this is a big BUT) Not this time!!! Firstly, I can say with conviction that if there is a restaurant I have visited and they list hot wings on the menu – I have tried it. And I eat out very often. So my world of hot wings is not small. Secondly, I am in no way partial to any food, so if something blows my mind – it firmly earns it’s place in my heart and taste buds! As these Hot Wings satisfy the above criteria – they are, according to me (and my entire clique of hungry friends and family) The World’s Best Hot Wings!
Hot Wings/ Buffalo Wings
Prep + Marinating time: 1 hour
Cooking time: 20 mins
Makes: 20 wings
What you need:
3/4 cup All Purpose Flour
1 tsp Salt
½ tsp Garlic Powder
1 ½ tsp Chili Powder/ Cayenne Pepper
½ tsp Black Pepper Powder
20 Chicken Wing segments
Oil for Frying
For ¾ Cup Hot Sauce:
4 Tbsp Ketchup
3 Tbsp Sirachara Hot sauce (or any other Hot Sauce)
½ Tbsp Tabasco
1 Tbsp Soy Sauce
¼ cup Butter
1 Tbsp Coarsely ground Black Pepper
What to do:
Wash fresh wings in water, split them at the joints and remove the wing tips. (If you buy 10 whole wings, you get 20 pieces and 10 wing tips to discard). Place them on a wire rack and refrigerate for 2 hrs. (The step is optional, but I’ve noticed it makes the wings crispier.) In a shallow dish, combine flour, salt, garlic, chilli and the black pepper powder. Coat chicken pieces entirely in flour mixture and refrigerate for a further hour.
My quantities for hot sauce can be varied within each element according to desired heat, as long as the total amount equals ¾ cup. The key however is the fat to hot sauce ratio which is 1:3. One part butter to 3 parts hot sauce. This is what gives it a glossy amalgamated feel.
In a saucepan, heat hot sauce with the knob of butter, just until the butter melts. Add crushed pepper and mix well. Keep warm.
Dip the chicken in flour again, dust off. Deep fry the chicken for 13 mins 8-10 mins, till nice and crispy and golden brown. Drain chicken on wire rack for 30 secs, then immediately toss fried chicken in hot sauce and remove. Let is stand for 5-6 mins. Garnish with some more crushed pepper. Serve with some cold beer! Its gonna rock your world.
P.S. For the Bangaloreans – This tastes like the hot wings in Millers 46 (if not better!!)
The co-resident's formula as well.. however it's slightly tweaked to Hot wings+gallons of kingfisher+Football!! 🙂
Fantastic Recipe! Buffalo Wings + Gallons of Budweiser + Formula 1…Thats what I'm talking about!
i used red chilli sauce and chilli sweet sauce instead 😀 I did buy the sriracha two days back, will try it today.. Facebook, sure 🙂
Thats great to hear Manisha… what did you use instead? Ya.. I don't think this version allows a pic upload .. but you can always send it via the foodforswaps page in facebook 🙂
Sure thanks Swaps! you know I tried out the recipe today with the sauces I already had with me and they turned out decent 🙂 I have kept another batch of chicken wings to be made with Sriracha and tobasco… thank you again.. Not sure I can upload a picture here…
Hey Manisha… You get both in Spar for sure. You can try Namdhari's as well. If there's no Garlic powder, don't worry. It won't be obvious. But the Sriracha is a must for that awesome fiery sauce. It costs about 65 bucks for a bottle and is totally worth it!
I would love to try this recipe soon as I love chicken wings 😀 However I haven't used Garlic powder and Sirachara Sauce before so was wanting to know where can I get it here in Bangalore? is Thom's the place?
This looks divine! I simply adore chicken wings, although I usually cook them on the barbecue (like most things!).
I like to crisp them up and then apply a sticky sweet basting, the best of both worlds! I also find a blue cheese dip is a very nice side dish to serve with wings.