Happy Sunday to you! 😀
Ah, don’t we just love the weekends? 😆
Here are the recipes for the “Buffalo Wings” dinner that I had made for my family last Monday – we had Buffalo Wings, Coleslaw and Roasted Potato Wedges. The last time I made Buffalo Wings was during the Soccer World Cup Finals as finger foods to munch on. This chicken wings recipe was adapted from “restaurants’ copycat recipes” HERE as my family simply love Friday’s Restaurant’s Appetiser Platter which consists of Buffalo Wings, Loaded Potato Skins, and Fried Mozzarella Cheese Sticks.
My plate of Buffalo Wings, Coleslaw and Roasted Potato Wedges with a dash of Tabasco sauce on the right side
Buffalo Wings Recipe
Ingredients & Method –
2 kgs of large chicken wings, separated into wings and drummettes, washed and pat dry with paper kitchen towels
2 tsps of black pepper
1 tbsp salt
2 tbsps soy sauce (I added soy sauce because if the chicken is not fresh and have been sitting on the shelves in the supermarkets, it loses its flavour somewhat)
*** Mix all the ingredients above in a large bowl and rub them thoroughly into the chicken wings. Be sure to massage the wings for a few minutes so that meat will be rich with flavours. Set marinated chicken pieces aside for a few hours in the fridge and bring them back to room temperature before deep frying.
Marinated Chicken Wings
Just before frying, add in 1 cup of cornstarch and coat chicken evenly with it. Deep fry chicken in batches ……
… until they are cooked and golden in colour like this …
Set the cooked chicken wings aside and prepare the sauce, where you will need …
1 bottle of your favourite Barbeque Sauce ……
… you can add in the Tabasco Sauce to make spicy Buffalo Wings, or have it on the side for dipping the wings into, which was what I did for my family since my eldest daughter can’t take spicy food …
To prepare the sauce – melt 1/4 cup of butter in a pan, pour in the whole bottle of Barbeque Sauce and mix thoroughly ….
When the sauce comes to a boil, turn off the fire and coat chicken wings evenly like this –
Voila! Buffalo Wings! 😀
Note – If you like a bit more sauce, you can add a little water (like 1/4 cup), some brown sugar, mustard, and tomato ketchup. 😉
Roasted Potato Wedges
Just before you start frying the chicken wings, prepare the potatoes –
*** have some potatoes (about 1 kg) srubbed clean and then cut into wedges. I like their skin on.
*** in a pan, heat up 2 tbsps of olive oil, drop in some crushed whole garlics….after 1 minute, add in 1/2 cup of water, 1 tsp of salt, 1 tsp of paprika, some parsley flakes, and pepper.
*** put in the potato wedges and stir thoroughly before putting a lid on the pan. Boil/Steam potatoes for about 3 – 5 minutes until the water is almost dry.
*** pour into a baking tray and roast in the oven (preheated to 360 degrees Fahrenheit or 180 degrees Celcius) for about 50 minutes ….
Potato Wedges roasting in the oven …
Ingredients & Method –
1 small head of cabbage
1 small carrot
1 large onion, peeled
1 cup mayonnaise
lemon juice, salt and pepper, sugar
*** thinly slice cabbage, carrot and onion. Put in a large bowl.
*** mix in the mayonnaise and adjust the taste according to your preference with lemon juice, salt, sugar and pepper. (I ran out of lemons and I used the water from my bottle of dill pickles – tastes terrific, too). Stir thoroughly, cover with cling film, and refrigerate for at least 1/2 hour (it tastes better over time).
There you have it – your very own Buffalo Wing meal ! ===>
Bon Appetit! 😀