Buffalo Wings

I love love love buffalo wings! The spicy, salty and acidic vinegar tang gets my mouth watering every time I think about them. I've not eaten these in America before so I can't say I know how they should taste, but I know I love the buffalo wings at Meat Liquor.

Frank's red hot sauce mixed with melted butter is the secret recipe for these wings, but I noticed Sainsbury’s sold the ready made version so I went with this. As it was for the Easter chicken wing party, I used the original method of deep frying the wings. If you want to try a healthier version, you could roast them instead.

They were served with a blue cheese dip and celery sticks, although I don’t think it’s necessary as the red hot sauce tastes amazing on its own.

10 chicken wings
½ tsp salt
½ tsp white pepper
½ tsp garlic powder
½ tsp cayenne pepper
1 tbsp oil
½ cup of potato starch (or cornflour)
Oil for deep frying
½ bottle of Frank’s red hot sauce

1. Marinade the wings with ½ tsp of each: salt, white pepper, garlic powder, cayenne pepper, oil and leave to one side for 10 minutes. If you are washing the wings, make sure the wings are dried properly, otherwise they may not be as crispy when fried
2. Put potato starch (or cornflour) into a plate or bowl and coat wings very lightly. You only want a dusting of potato starch
3. Heat oil for deep frying and when hot enough, add the wings and turn the heat onto medium. Deep fry wings for around 10-15 mins or until cooked (you can always take out one wing, cut to the bone and if cooked through, the rest of the wings will be fine)
4. Remove wings and lay on top of paper towel to soak up any excess oil and transfer to a large bowl
5. Pour half the bottle of Frank’s red hot sauce over the wings and toss well to coat evenly
6. Dish up and serve immediately

*Potato starch yields a lighter and crispier coating than cornflour. It is fine to use cornflour if you don't have potato starch to hand

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