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The Best Crispy Buffalo Wings

by Kiano Moju featured in 5 Fork-less Finger Foods

Under 30 min

Inspired by dinnerthendessert.com

Under 30 min

Ingredients

for 4 servings

  • ¾ cup
    cornstarch, divided (95 g)
  • 2 lb
    chicken wings, rinsed and patted dry (905 g)
  • ¼ cup
    all-purpose flour (30 g)
  • 1 teaspoon
    paprika
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    cayenne pepper
  • 2 teaspoons
    baking powder
  • 2 teaspoons
    salt
  • 1 teaspoon
    black pepper
  • ⅔ cup
    water (155 mL)
  • peanut or vegetable oil, for frying
  • ½ cup
    buffalo sauce (155 g)
  • ranch or blue cheese dip, for serving
  • celery sticks, for serving

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Preparation

  1. In a bowl, toss ¼ cup of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
  2. In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
  3. Heat the oil in a large pot until it reaches 350°F (180°C).
  4. Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
  5. Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
  6. Enjoy!
 

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