These Buffalo chicken wings need no introduction! They are amazingly tasty and unbelievably easy at the same time and sure to be a show-stopper in your next party!
Time for the 201st post! And what could be better than these amazing Buffalo chicken wings! I should give you a warning at the very beginning and mark my words – if you are making these, make sure to make a lot as I can guarantee you these will vanish just in a jiffy! You blink an eye and they are gone!
These gorgeous looking wings are baked not fried which adds another reason for loving them like hell! The skin becomes crispy after baking and the sauce clings to them making a deadly combination. Wait! I will come to the sauce… a bit later!
It’s late night here and I am listening to my favorite music while writing this down. With the stream of thoughts going in my mind right now, I am wondering if I would be able to put things rightly here. Let me try my best!
I still can’t believe to have come up to 201st post! My very first post was also a chicken starter which proves nothing but that we are absolute freaks when it comes to chicken! Yes, I admit! We are freaks! For chicken and for many other things too! Wink wink!
That reminds me, when I was in college, I used to freak out for Chinese take outs! Burgers and KFC’s were yet to make it big here. I was also completely taken over by the lip-smacking local street foods. I had no idea whatsoever that anything call Buffalo chicken wings exist in some part of the world and they are as wonderful as my local favorites!
Our blog has given me this spectacular opportunity to explore each and every cuisine in the world and discover something extra-ordinarily delicious. That’s why this journey never fails to excite me and continues to motivate me to keep going.
Who knows what deliciousness I will discover all of a sudden which was totally unknown to me yet!
Yeah I remember! I promised to have come back to the sauce of these enchanting Buffalo chicken wings. While researching about this ever popular Buffalo chicken wings sauce which originated in United States, I understood that two primary ingredients of this sauce is butter and one hot sauce. Now which hot sauce to use solely depends on which part of US you belong to.
Now I love to play around with Chinese sauces and this was an ideal opportunity to develop something new from the traditional Buffalo chicken wings. The hot sauce I used is Sriracha sauce which is very hot in case you are not aware. Additionally I used tomato ketchup, vinegar and brown sugar to create a balance and depth of flavors. You gotta trust me on this! The result was outstanding!
The spicy and crispy Buffalo chicken wings just vanished magically with the blink of an eye! Try it at your home and see the magic happen for yourself!
- Chicken wings (with skin-on) – 1 kg
- Paprika - 1 tsp
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Olive oil – 2 tbsp
- Salt and black pepper to taste
- Dried rosemary – 2 tsp (optional)
- Unsalted butter – 50 gms
- Sriracha sauce – ¼ cup [You can substitute this with equal amount of any other favorite hot red chilli sauce of yours if you don't have Sriracha handy.]
- Tomato ketchup – ¼ cup
- Vinegar – 2 tbsp
- Brown sugar – ½ cup
- Salt to taste
- Cut the chicken wings into 2 pieces. Wash and pat them dry and put into a large bowl. Add salt, pepper, dried paprika, olive oil, ginger and garlic paste to the chicken and mix everything well. Set aside for 30 minutes.
- Preheat oven to 215 C / 420 F for 10 minutes. Line a baking tray with parchment paper.
- Arrange the marinated chicken wings on the prepared baking tray in a single layer. Sprinkle the dried rosemary all over the chicken.
- Bake in the oven for 40 minutes or until the wing turn crisp and all cooked through. You can test by inserting a toothpick into the meaty part of the chicken wings.
- While the chicken is baking, prepare the sauce. Melt the butter in a small saucepan over medium heat making sure butter does not burn.
- Add all the ingredients for sauce and mix well with a spatula. Let the sauce become thick enough to be able to cling to the chicken wings. Remove from heat and set aside.
- When the chicken wings are done, take them out of the oven and place in a large clean bowl. Pour the sauce over the baked wings and toss well to coat all the pieces thoroughly. You can also use a spatula for tossing and mixing.
- Serve them immediately with a handful of chopped parsley or cilantro sprinkled over them!