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Buffalo Chicken Wings

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 25 minutes

Cook time: 20 minutes

Difficulty Level: Easy

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

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  • Chicken wings 10
  • Paprika powder 1 tsp
  • Salt to taste
  • Cornflour 200 gms
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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.

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Ingredients

    • 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

  1. Place the chicken wings on a plate, add paprika powder and salt and mix well. Set aside to marinate for 15 minutes.
  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.
  3. 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.
  4. Heat butter in a non-stick pan, add garlic paste and sauce mixture and mix well. Add celery and cook for 2-3 minutes.
  5. 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

(Bread and butter Pudding)

(Chicken Chimichanga)

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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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