Who doesn't like the thick and rich sauce of buffalo wings stickily clinging onto the crisp chicken skin? Alex and I are absolute fans of these babies, and we can go all out and order a lot of these from Formaggio and Don Henrico's. Lately we haven't eaten these since Formaggio closed down unexpectedly despite their fully packed restaurant, leaving many fans in Las Pinas City downright devastated and asking why. Don Henrico's is at least an hour's worth of travel from here, and the buffalo wings would have to wait. So why did I go and cook a light version of the buffalo wings? While recently strolling around the hypermarket and plunking some cooking and baking supplies at the small green basket trolley, I came upon bottles of chili garlic sauce, imported from Indonesia. I would have bought the local version but the color was nowhere near red and I wanted my spicy wings to have that nice red color like they are served at many restaurants. So local would have to wait.
Traditional buffalo wings recipes don't usually contain chili garlic sauce, but I love that stuff and I just thought it would bring a deeper and richer flavor rather than the usual deep-fried battered wings dredged in butter-and-hot-sauce mixture. The result was a rich spicy flavor with a very faint taste of sweet on its rich thick sauce. And the meat? Full of flavour as well.
Chili Garlic Buffalo Wings Recipe
Note: I use measuring spoons and measuring cups for my recipes, so if you're using normal utensils the measurements would not be accurate and much less than indicated.
500 g chicken wings
2 tbsp chili garlic sauce
2 tbs honey
1 tbsp vinegar
1/4 cup butter
1/4 cup Tabasco Hot Sauce ( I don't use any other hot sauce as this is the best!)
1/4 tsp ground pepper
1/4 tsp garlic powder
1/2 cup all−purpose flour
1/4 tsp salt
10 chicken wing pieces
vegetable oil for frying
- In a large mixing bowl, combine chili garlic sauce, honey and vinegar well. Toss in chicken wings and marinate for at least 4 hours.
- Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
- Heat until the butter is melted and the ingredients are mixed well.
- Combine the flour, paprika, cayenne powder, and salt in a small bowl.
- Place the wings in a large mixing bowl and sprinkle the flour mixture over them, coating each piece evenly.
- Put the wings in the refrigerator for 15 minutes to help make the breading stick to the wings.
- Heat oil in a deep frying pan. Deep fry the wings in batches for 10 to 15 minutes or until some parts of the wings turn brown.
- Remove from the oil and drain on paper towels.
- Quickly put the wings in a large bowl. Add the hot sauce mixture and stir, coating all of the wings evenly.
- Serve hot.