Spicy Buffalo Chicken Wings
6 servings
60 minutes
Buffalo chicken wings are an iconic dish of American cuisine, born in 1964 in Buffalo, New York. Their spicy, fiery flavor results from the perfect balance between a crispy crust, rich creamy heat of the sauce, and the cool contrast of cheese dip. The wings are first fried to a golden crisp and then generously coated with a spicy sauce made from Tabasco, ketchup, and butter. Finally, they are slightly warmed in the oven to allow the sauce to penetrate the meat's texture. This dish is a symbol of parties and sports broadcasts and is traditionally served with celery and carrot sticks that mellow the fiery taste. The perfect combination of spices and crunch makes Buffalo wings a favorite among those who enjoy vibrant culinary experiences.
1
Wash the celery and carrots, then cut them into sticks 10 cm long.
- Carrot: 2 pieces
- Celery: 3 stems
2
Blend cheese, sour cream, and lemon juice. Gradually add sour cream to achieve a thick sauce. It doesn't need to be completely smooth; small pieces of cheese are actually welcome.
- Blue cheese: 60 g
- Sour cream 20%: 250 g
- Lemon juice: 3 teaspoons
3
Cut the wings into three parts. The thinnest part, known as the 'feather', is not used; you can leave it for making broth.
- Chicken wings: 1 kg
4
Wash the remaining two wing parts and dry them well with a towel. Then coat them in a mixture of paprika and corn starch (can be replaced with flour).
- Chicken wings: 1 kg
- Sweet paprika: 2 tablespoons
- Cornstarch: 6 tablespoons
5
Preheat the oven to 180 degrees.
6
Meanwhile, in a deep pan, ideally using a deep fryer, heat vegetable oil and fry the wings on both sides until a golden crust forms, i.e., until cooked.
- Sunflower oil: 0.5 l
- Chicken wings: 1 kg
7
While the wings are frying, melt butter in a saucepan over medium heat, add ketchup, habanero sauce (if unavailable, use Tabasco, Sriracha, etc. - hot pepper sauces), and vinegar. Bring the sauce to a boil and remove from heat.
- Butter: 2 tablespoons
- Ketchup: 3 tablespoons
- Apple cider vinegar: 1 teaspoon
- TABASCO® Original Red: 3 teaspoons
8
Transfer the cooked wings to a deep bowl, pour in the sauce, and mix well.
- Chicken wings: 1 kg
- Ketchup: 3 tablespoons
- Apple cider vinegar: 1 teaspoon
- TABASCO® Original Red: 3 teaspoons
9
Place the wings on a baking sheet and heat in the oven for 5 minutes.
10
Serve hot with carrot, celery, and cheese sauce.
- Carrot: 2 pieces
- Celery: 3 stems
- Blue cheese: 60 g
- Sour cream 20%: 250 g
- Lemon juice: 3 teaspoons