How to Cook Pinoy Buffalo Wings
Buffalo wings is an American chicken recipe and the reason why it is called Buffalo Wings is because it was created in Buffalo, New York.
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 kilo chicken wings
- 1 tsp. Magic Sarap or any granuled seasoning
- 1/4 cup margarine
- 1/4 cup hot sauce
- 1/2 cup banana ketchup
- 1/2 cup cooking oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. calamansi juice for fried chicken marinade
- 1 Tbsp. calamansi juice for the sauce
- Cornstarch for coating the chicken
Instructions
How to Cook Pinoy Buffalo Wings:
- Wash the chicken wings and remove the any tiny feathers and cut the toenail at the tip.
- Drain any excess water of the washed chicken then coat them with calamansi juice, salt, Magic Sarap and pepper.
- Marinate for at least 1 hour for best result.
- In a deep frying pan, heat some cooking oil, just enough to cover the chicken wings while deep frying.
- Coat the chicken wings with cornstarch before frying. You can use a strong plastic bag then shake and coat the chicken with cornstarch.
- Then deep fry the chicken wings until golden brown. Drain the excess oil in a strainer or paper towel.
- In a saucepan, melt the margarine and add in the hot sauce, calamansi juice and banana ketchup. Mix very well and simmer for a few seconds.
- Then add in the fried chicken wings and stir cook until each have been well coated with the sauce.
- Serve hot.
Video
Notes
Cooking Tips for Pinoy Buffalo Wings:
- Marinate for Maximum Flavor: Allow the chicken wings to marinate for at least one hour in calamansi juice, salt, Magic Sarap seasoning, and pepper to infuse them with delicious tangy and savory flavors.
- Achieve Crispy Perfection: Coat the chicken wings with cornstarch before frying to add an extra layer of crispiness, resulting in perfectly crunchy wings that are sure to satisfy.
- Toss in Flavorful Sauce: Coat the fried wings in a delectable sauce made from melted margarine, hot sauce, calamansi juice, and banana ketchup, ensuring that each wing is fully coated and bursting with sweet, tangy, and spicy flavors.