Best Ever Buffalo Wings - Extra Spicy!
Finger licking good buffalo hot wings using classic Franks red hot!
Equipment
- Rack and baking tray
- Baking paper
- 2 metal bowls
- Small frying pan
- whisk
Ingredients
- 20 chicken wings separated
- 1 tbsp baking powder
- 1 tsp corn flour
Buffalo Sauce
- 2 tbsp franks red hot sauce
- 1.5 tbsp franks buffalo sauce
- 15 drops tabasco
- 80 g unsalted butter
- ¼ tsp black pepper
Ranch Dip
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill
- 1 tsp chopped fresh parsley
- 2 cloves garlic
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Buffalo Wings
- Wash and dry the wings thoroughly. Separate the wings into drums and flats using a meat cleaver.
- In a bowl add the baking powder, cornstarch and some salt and pepper. Coat the wings in the flour mix and lay flat on a baking rack in a tray lined with baking paper.
- Bake the wings in a pre-heated oven at 180°C for 45 minutes for extra crispy wings.
- For the sauce heat a frying pan on medium heat and add the butter and garlic. Leave for 30 seconds to a minute before adding the hot sauce, tabasco and black pepper and stir until all the butter has melted.
- Once the wings are done add to a metal bowl and toss together with the sauce.
Ranch Dip
- Wash and dry the herbs before finely chopping.
- To a bowl add the mayonnaise sour cream and the remaining ingredients and whisk until combined.
Notes
TIPS -
- Make your buffalo sauce while the wings are cooking and set aside ready for coating when the wings are ready.
- The flour coating is to help the wings crisp up even more in the oven. You can leave this step put to cut the calories down and still achieve very good results.
- Keep an eye on your wings while baking and check after 30 minutes.