Spicy & Tangy Buffalo Wings
Make Delicious American-Style Buffalo Wings at Home
This recipe is perfect as a beer snack, a centerpiece for home parties, a festive year-end dish, or even a flavorful side for rice! These American-style Buffalo Wings boast an intense, addictive blend of spicy, tangy, and savory flavors that will tantalize your taste buds. The authentic American style is known for its bold taste, and this recipe captures that perfectly. You can easily recreate this impressive dish in your own kitchen.
Main Ingredients
- 16 fresh chicken wings
- 0.5 Tbsp coarse salt (or table salt)
- 2 tsp black pepper (freshly ground is recommended for a more aromatic flavor)
- 1 tsp minced garlic (use fresh garlic for best results)
- 200ml milk (to tenderize and remove any gamey smell)
- 4 Tbsp frying powder (for a crispy coating)
- Vegetable oil, for frying (enough to deep-fry)
Spicy & Sweet Special Sauce
- 0.8 Tbsp gochujang (Korean chili paste, for a unique Korean spice)
- 3.5 Tbsp ketchup (for a sweet and tangy base)
- 8g hot sauce (adjust to your spice preference)
- 1 Tbsp soy sauce (adds savory depth)
- 1 Tbsp Worcestershire sauce (for complex flavor)
- 2 Tbsp corn syrup (for gloss and sweetness)
- 1 Tbsp lemon juice (for a bright, fresh finish)
- 1/2 onion, finely minced
- 3 Tbsp sweet corn kernels
- 0.8 Tbsp gochujang (Korean chili paste, for a unique Korean spice)
- 3.5 Tbsp ketchup (for a sweet and tangy base)
- 8g hot sauce (adjust to your spice preference)
- 1 Tbsp soy sauce (adds savory depth)
- 1 Tbsp Worcestershire sauce (for complex flavor)
- 2 Tbsp corn syrup (for gloss and sweetness)
- 1 Tbsp lemon juice (for a bright, fresh finish)
- 1/2 onion, finely minced
- 3 Tbsp sweet corn kernels
Cooking Instructions
Step 1
Begin by rinsing the 16 chicken wings under cold running water. To tenderize the meat and eliminate any potential gamey odor, soak the wings in 200ml of milk for 15 minutes. This step is crucial for a cleaner flavor.
Step 2
After soaking, drain the chicken wings and rinse them thoroughly under cold water to remove all traces of milk. Ensure no milk residue remains for the best flavor and texture.
Step 3
Make 2-3 shallow cuts on each chicken wing using a sharp knife. This helps the marinade penetrate deeper into the meat, keeps the wings juicy during cooking, and allows them to cook more evenly. Avoid cutting into the bone.
Step 4
Gently pat the cut chicken wings dry with paper towels. Excess moisture can cause the oil to splatter during frying and prevent the coating from adhering properly.
Step 5
Season the chicken wings with 0.5 Tbsp of salt and 2 tsp of pepper, ensuring an even coating. Freshly ground pepper will provide a more vibrant aroma.
Step 6
Add 1 tsp of minced garlic to the wings and toss to combine. The garlic will infuse a wonderful aroma and flavor into the chicken.
Step 7
Let the seasoned chicken wings marinate for at least 20 minutes at room temperature, or preferably for 30 minutes to an hour in the refrigerator. This resting period allows the flavors to meld and the meat to become more tender.
Step 8
While the wings are marinating, prepare the signature Buffalo Wing sauce. In a bowl, combine 0.8 Tbsp of gochujang. This is the foundation for its signature Korean-inspired spice.
Step 9
Next, add 3.5 Tbsp of ketchup. This provides the essential sweet and tangy balance.
Step 10
Add 8g of hot sauce for an extra kick. Feel free to adjust the amount based on your desired level of spiciness.
Step 11
Stir in 1 Tbsp of soy sauce to enhance the savory notes and add umami.
Step 12
Add 1 Tbsp of Worcestershire sauce for a complex, rich flavor profile.
Step 13
Incorporate 2 Tbsp of corn syrup to give the sauce a beautiful glossy finish and added sweetness.
Step 14
Finally, add 1 Tbsp of lemon juice for a bright, zesty counterpoint that balances the richness.
Step 15
Finely mince 1/2 an onion. The minced onion will add sweetness and a subtle texture to the sauce.
Step 16
Add the minced onion and 3 Tbsp of sweet corn kernels to the sauce mixture. The corn adds a pleasant pop and subtle sweetness. Whisk everything together thoroughly until well combined.
Step 17
Now, let’s coat the chicken wings. Place 4 Tbsp of frying powder into a resealable plastic bag, a container with a lid, or a zip-top bag. This method ensures an even coating and keeps your hands clean.
Step 18
Add the marinated chicken wings into the bag or container with the frying powder.
Step 19
Seal the bag or container tightly. Gently shake or toss the wings to coat them thoroughly with the frying powder without crushing them. Ensure every part of the wing is covered for maximum crispiness.
Step 20
Using a bag for coating helps prevent messy hands and reduces the amount of cleanup, making the cooking process more convenient.
Step 21
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the coated chicken wings, being careful not to overcrowd the pan, which can lower the oil temperature and result in soggy wings. Fry until golden brown.
Step 22
Fry the chicken wings, turning them occasionally, until they are golden brown and crispy on all sides. Aim for a deep, appetizing color.
Step 23
To ensure the wings are cooked through perfectly, you can make a small slit with a chopstick or skewer in the thickest part of the wing near the bone. This allows heat to penetrate better and cooks them more thoroughly and evenly.
Step 24
Remove the fried chicken wings from the oil and place them on a wire rack or paper towels to drain excess grease. This will ensure a crispier, less greasy finish.
Step 25
Now it’s time to coat the wings in the delicious sauce. Pour the prepared sauce into a saucepan or skillet and heat it over medium-low heat. Since no water is added, it’s crucial to stir constantly to prevent scorching. Cook until the sauce bubbles and thickens slightly.
Step 26
Once the sauce is simmering and fragrant, you have two options for coating the wings: (Option 1 – Saucy & Tender) If you prefer your wings well-coated and saucy, add the drained fried wings to the simmering sauce and toss quickly for about 1-2 minutes until evenly coated. (Option 2 – Crispy & Lighter Coating) For a crispier texture with less sauce, turn off the heat or reduce to low after the sauce has thickened, then add the fried wings and gently toss to coat. This preserves more of the wing’s crispiness.
Step 27
Your delicious Buffalo Wings are ready! Serve immediately for the best texture and flavor. Enjoy them as a fantastic appetizer or party dish!
