Buffalo Chicken Wings
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: Indian
Key Ingredients:
Chicken wings
Paprika powder
Cornflour
Chilli sauce
Vinegar
Seasoning cube
Worcestershire sauce
Butter
Garlic paste
Celery
About Buffalo Chicken Wings
Table of Contents
Excellent starter – you
must serve this at your next party or enjoy with your loved ones
- Chicken wings 10
- Paprika powder 1 tsp
- Salt to taste
- Cornflour 200 gms
Step 1. Place the chicken wings on a plate, add paprika powder and salt and mix well. Set aside to marinate for 15 minutes.
Step 2. Put cornflour in a zip lock bag, add the chicken pieces and shake the bag till all the wings are well coated with cornflour. Heat sufficient oil in a wok, slide in the wings and deep-fry the chicken wings. Drain on absorbent paper.
Read MoreIngredients
- Chicken wings 10
- Paprika powder 1 tsp
- Salt to taste
- Cornflour 200 gms
- Oil to deep-fry
- Sauce
- Red chilli sauce 1 tbsp
- White vinegar 1½ tsps
- Paprika powder 1 tsp
- Black pepper powder 1 tsp
- Seasoning cube 1
- Salt to taste
- Worcestershire sauce 2 tsps
- Butter 1 tbsp
- Garlic paste 1 tbsp
- Fresh celery, chopped 1 tsp
How to Make Buffalo Chicken Wings (Stepwise Photos)
Method
- Place the chicken wings on a plate, add paprika powder and salt and mix well. Set aside to marinate for 15 minutes.
- Put cornflour in a zip lock bag, add the chicken pieces and shake the bag till all the wings are well coated with cornflour. Heat sufficient oil in a wok, slide in the wings and deep-fry the chicken wings. Drain on absorbent paper.
- To make sauce, take chilli sauce in a bowl, add white vinegar, paprika powder, black pepper powder, seasoning cube, salt and Worcestershire sauce and mix well.
- Heat butter in a non-stick pan, add garlic paste and sauce mixture and mix well. Add celery and cook for 2-3 minutes.
- Add the fried chicken wings and toss till all the wings get well coated with the sauce. Transfer into a serving dish and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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