Considering that the two most important food items that I brought to Sri Lanka, not counting coffee and chocolate obviously because they’re in their own special category… were a gallon of Frank’s hot sauce (that’s about four litres for those of you wondering) and enough rice paper to last til the end of days, I’m surprised that I haven’t posted this buffalo wings recipe sooner. Every single person I have served this to has commented how great they are. Whether you’re a buffalo wing afficionado or you’ve never had a true blue American buffalo wing in your life, these are absolutely irresistable and a hit every time. And the secret? An American pantry staple called Frank’s Red Hot sauce.
It’s a simple recipe once you find a way to obtain this magical fiery, vinegary sauce that’s pretty much perfection in a bottle. Two steps. Cook wings. Drench in sauce (add butter to sauce for good measure). Because America.
There are many types of hot sauce, but you want just the regular Frank’s Red Hot. Don’t even bother with the specific wings sauce because it’s the same thing, just less of a flavour punch. In Melbourne, they stock it at USA Foods, and in Canberra I’ve seen it at the Asian grocer at the Fyshwick market, strangely enough.
I’m just going to put it out there. Buffalo wings are better than sausage rolls. Like next level good. Or meat pies. They’re better than sausage rolls and (most) meat pies even with tomato sauce on top. Those Americans are really onto something.
- 1kg chicken wings, jointed
- ½ cup flour
- ½ tsp salt
- good pinch of pepper
- 2 tbsp butter (add more butter for milder wings)
- ½ cup of Franks RedHot sauce
- oil, for deep frying
- Preheat oven to 200C.
- In a bowl, combine the flour, salt and pepper.
- Add the chicken wings and toss through until well coated with the flour mixture.
- Place the wings on a baking tray and bake for 30 minutes until cooked through (they should still be a pale-ish colour). If you want to skip the following deep-frying step, make sure to space the wings slightly apart on a baking tray and place in the fridge - this will allow the coating to dry and give it more of a chance to crisp up in the oven - bake for a bit longer than 30 minutes until slightly coloured.
- While the wings are cooking, melt the butter and hot sauce in a small saucepan over a low heat. Set aside.
- Heat oil to 180C in a wok or deep fryer and fry the wings for 2-3 minutes, just to crisp up the outside. It’s a bit of a hassle, but absolutely worth it.
- Toss the wings in buttery hot sauce and serve while still warm.