Fried Buffalo Wings with Spicy, Sweet, and Umami Sauce

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Cali_home_cook 0

"The secret to creating great fried chicken at home is par-boiling the meat before frying. Believe it or not, this actually produces a incredibly crunchy piece of chicken while keeping the meat tender and juicy. Using wings gives you a ton of surface area for more crunch and more of the special sauce. The sauce in this recipe is a twist on the traditional Buffalo wing sauce with the addition of molasses and Worcestershire sauce for a slightly sweet and 'umami' flavor. Frying with lard adds flavor and extra crunch."

Ingredients 1 h 15 m {{adjustedServings}} servings 519 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 2231 mg
  • 89%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the water into a large stock pot and stir in the salt, red pepper flakes, and chicken bouillon granules. Bring the mixture to a boil.
  2. Cook the chicken wings to the boiling water until no longer pink inside and the juices run clear, about 10 minutes.
  3. Drain the wings and set aside to cool until easy to handle, about 15 minutes.
  4. Whisk the flour, masa harina, paprika, 1 tablespoon of garlic powder, cayenne pepper, salt, and black pepper in a large bowl. Press chicken wings into the seasoned flour until lightly coated; tap off excess flour.
  5. Heat canola oil and lard in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Working in batches of about 6 wings at a time, deep-fry the wings until deep golden brown, 10 to 15 minutes. Set the wings aside to drain on paper towels.
  7. Melt the butter in a large saucepan over low heat, and whisk in the hot pepper sauce, molasses, Worcestershire sauce, and 1 teaspoon of garlic powder. Remove sauce from the heat.
  8. To serve, stir the wings into the sauce, working in batches, until coated. Transfer wings to a serving dish to serve.
Tips & Tricks
Buffalo Chicken Wings I

See how to make restaurant-style Buffalo chicken wings.

Garlic Ginger Chicken Wings

See how to make saucy oven-fried chicken wings.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 1

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Bennybbc
2/4/2012

Sorry for the low rating but this recipe has very little in common with anything resembling a Buffalo wing. They may be tasty but you should not refer to these as "Buffalo wings" and I'm rating them as a Buffalo wing recipe. The original has/had no breading or coating, just a plain wing fried in oil until the skin is crispy, dipped in sauce. And while I don't know the exact recipe for the sauce it was mostly just butter and hot sauce. I realize there are many subtle variations that are still called "Buffalo wings" but this one is about as far from the original as you can get. Wrong cooking technique, shouldn't have any breading, and the sauce isn't even close. These are about as close to the original Buffalo wing as they are to Kentucky Fried Chicken Original Recipe. Might as well call them KFC Original Recipe. Finally, frying breaded, pre-boiled chicken wings at 350 for 10 to 15 minutes is likely to result in some seriously over cooked wings. It should only take a few minutes to brown and crisp the coating so keep an eye on them. I'm not a fan of pre-boiling because it draws out too much of the wing flavor while 375 degree oil will quickly seal the plain skin and keep most of the flavor inside. Then skip the breading and add to the sauce of your choice. Or, bread the raw wings and fry them that way.