BUFFALO WINGS

Chicken wings are one of my favourite things to eat, whether that be as a snack or a main meal, especially with a delicious choice of dips.

I’ve tried many different ways of cooking these, but this is definitely my favourite.

Ingredients:

1Kg Chicken Wings (ideally without the wing tip)
100g Seasoned Plain Flour
Ground Nut or Sunflower Oil for deep frying
Buffalo Sauce (we used Franks)
Coriander and Sliced Red Chilli’s to Serve

1. Start by prepping your wings. If they still have the tip attached you will need to remove this. Simply open the tip out and with a sharp knife cut straight through the joint. You’ll also need to do this with the wing, just pull the wing open and again cut straight through the joint so you’re left with drumette and the wingette or flat.
2. Then season your flour, I like to use garlic salt, pepper and a little cayenne pepper, toss the wings so they are lightly coated and tap off any excess.
3. If you are using a deep fat fryer set the temperature to 180, you can also use a large pan or wok to do this, but use a thermometer to check the temperature and be very careful. Once the oil is hot fry the wings in batches for around 10-15 minutes carefully turning as they fry.
4. While the wings are frying you can make your sauce. Simply empty the contents of the bottle into a small pan add a knob of butter and I like to add a touch of garlic salt. Heat gently until the butter has melted.
5. When all your wings are done simply drop them into the sauce, give them a good coating then plate up. Top your wings with coriander and sliced red chilli.

Serve as they are or with a blue cheese dip.