Honey Glazed Buffalo Chicken Wings
Ingredients
To MARINATE
- 500gm Chicken Wings
- 250ml | 1 Cup Buttermilk
- 1 Tsp Sweet Paprika
- 1 Tsp Cayenne pepper or Chili powder
- 1/2 Tsp Black Pepper
- 1 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder
- 1 Tsp Oregano
- 1 Tsp Salt
Flour Mix to Dredge
- 2 Cups All Purpose Flour
- 2 Tsp Paprika
- 1 Tsp Cayenne
- 1 Tsp Garlic powder
- 1 Tsp Salt
- 1 Tsp Baking Powder
BUFFALO SAUCE Recipe:
- 1/4 cup Unsalted Butter
- 1/2 cup Hot Sauce ( Frank's Original Red best)
- 2 tablespoons Honey (or white/brown sugar)
- 1/2 Tsp Garlic powder
- 1 Tsp Paprika
- 1 Tsp Worcestershire or Soy Sauce
- 1/2 Tsp Vinegar
Instructions
- Make Homemade Buttermilk by mixing half cup of plain yogurt and filling the rest of the one cup with water. Whisk well to avoid any lumps.
- Mix all the spices paprika, cayenne, black pepper, garlic, onion, oregano and salt with the buttermilk. Add the Chicken Wings. Marinate covered airtight for atleast 30mins or overnight refrigerated.
- Mix all purpose flour with paprika, cayenne, garlic powder, salt and baking powder.
- Take the Chicken Wings, shake any excess buttermilk and dredge in the flour till flakes form on the skin. Deep Fry till Golden brown on both sides. Oil should be hot while you place the wings else the coating will get washed out in the oil. Lower the heat once they look firm. Drain them on a cooling rack.
- Prepare buffalo sauce by melting butter, franks hot sauce, honey, vinegar, Soy/Worcestershire sauce, paprika and garlic powder. Let the sauce thicken.
- Coat the fried chicken wings in this buffalo sauce well and serve it hot with blue cheese dressing. Bon Appetit 🍽️ 🥰
Video
Notes
Use Chicken Wings with Skin if you need a crispier texture. After Coating with the flour mix, Fry them immediately in hot oil to have those crunchy flakes on the skin. If you keep them coated for a long time and allow them to dry then they dont turn out that cripsy.