SPICY GARLIC BUFFALO CHICKEN WINGS
Yield:8 SERVINGS prep time:10 MINS cook time::50 MINS total time:1 HR
2 pounds Chicken Wings
1/2cups All purpose flour *if frying
½ cup Corn starch*if frying
Vegetable Oil *if baking for coating wings
To taste Kosher Salt or sea Salt, (for chicken wings)
To taste Fresh cracked Black Pepper, (for chicken wings)
¼ cup Butter (1/2 stick)
4 Garlic Cloves, minced
1 tsp Brown Sugar
2 tsp Soy Sauce
To taste Kosher Salt or Sea Salt , (for sauce)
¼ tsp Smoked Paprika
¼ cup Franks Original Hot Sauce,
Sriracha Hot Sauce or any hot sauce, to taste
Pat dry chicken wings. If desired, cut wings into wingettes and drumette pieces. Add wings in a large bowl. Season wings liberally with salt and pepper. Set aside.
FOR BAKING THE CHICKEN WINGS
Pre-heat oven to 425°F. Line a baking sheet pan with parchment paper.
Lightly coat chicken wings with the vegetable oil. Spread chicken wings on baking sheet pan.
Bake for about 50 minutes, or until golden and cooked through.
FOR FRYING THE CHICKEN WINGS
Season with additional salt and pepper to taste.
In bowl, combine flour and cornstarch. Coat chicken wings with flour mixture.
Heat oil about 1” deep in large skillet to 350-375° F.
Gently place wings in hot oil in batches so they don’t crowd each other and stick together. Fry wings on both sides until golden brown and cooked through, about 3-5 minutes per side.
Remove chicken wings from oil and season with additional salt and pepper to taste.
MAKE THE SPICY GARLIC SAUCE
In medium sauce pan melt the butter, then add minced garlic. Cook garlic until fragrant and lightly browned, but not burnt.
Add brown sugar, soy sauce, salt, smoked paprika and hot sauce to the sauce mixture. Cook for about 2 minutes or until sauce is combined well. Remove from heat.
When wings are cooked, add them to large bowl and toss with the spicy garlic sauce. Coat all wings evenly with sauce.
Serve warm, with sides of celery sticks, carrot sticks or blue cheese dip.