THE CRISPIEST-EVER BUFFALO WINGS Aug 2 Written By Leena Ahmed https://www.youtube.com/shorts/4Vj5fsybUzI PrintTHE CRISPIEST-EVER BUFFALO WINGSYield 4-6Prep time60 MinCook time10 MinTotal time1 H & 10 MIngredients2 lbs chicken wings2 cups buttermilk¼ cup hot sauce(1/2 spice blend mixture listed below)¼ cup milk or water to thin out buttermilk batterSeasoning Blend:2 tsp salt3 tsp black pepper3 tsp garlic powder3 tsp cayenne3 tsp paprikaDry batter2 cups flour⅓ cup potato starch or cornstarch1 Tbsp baking powder(½ of spice blend listed above)Buffalo sauce:4 Tbsp butter⅓ cup hot sauce of choice¼ cup hot honeyInstructionsPreheat a fryer or dutch oven filled with oil to 360 F. Prepare a sheet tray lined with paper towels or a wire rack. In a bowl combine the spice blend till mixed well and set aside.In a large mixing bowl, whisk together the buttermilk, hot sauce and ½ of the spice blend, add in the chicken wings and toss to fully submerge. Set aside and let marinate for at least 1 hour and up to overnight.In another large mixing bowl combine the flour, starch, baking powder and other half of the spice blend and whisk to combine. Transfer the chicken wings from the buttermilk, into the dry mixture and really press the flour onto the chicken so it sticks. Lay the wings out on a sheet tray lined with a wire rack and let them sit for 5-10 minutes to dry out and let the coating adhere. Reserve the buttermilk for the second dredge.Meanwhile, combine the butter, hot sauce and hot honey in a small pot or skillet and bring to a simmer. Remove from the heat and set aside.Add the milk to the buttermilk mixture to thin it out and whisk to combine. Toss the wings back into the buttermilk then back into the flour mixture, pressing the coating in so it really adheres. Fry the wings in 360 F for 6-8 minutes, longer if you have larger wings, until golden brown and extremely crispy. Toss with the buffalo sauce and serve immediately.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance techniquechickenfried Leena Ahmed
THE CRISPIEST-EVER BUFFALO WINGS Aug 2 Written By Leena Ahmed https://www.youtube.com/shorts/4Vj5fsybUzI PrintTHE CRISPIEST-EVER BUFFALO WINGSYield 4-6Prep time60 MinCook time10 MinTotal time1 H & 10 MIngredients2 lbs chicken wings2 cups buttermilk¼ cup hot sauce(1/2 spice blend mixture listed below)¼ cup milk or water to thin out buttermilk batterSeasoning Blend:2 tsp salt3 tsp black pepper3 tsp garlic powder3 tsp cayenne3 tsp paprikaDry batter2 cups flour⅓ cup potato starch or cornstarch1 Tbsp baking powder(½ of spice blend listed above)Buffalo sauce:4 Tbsp butter⅓ cup hot sauce of choice¼ cup hot honeyInstructionsPreheat a fryer or dutch oven filled with oil to 360 F. Prepare a sheet tray lined with paper towels or a wire rack. In a bowl combine the spice blend till mixed well and set aside.In a large mixing bowl, whisk together the buttermilk, hot sauce and ½ of the spice blend, add in the chicken wings and toss to fully submerge. Set aside and let marinate for at least 1 hour and up to overnight.In another large mixing bowl combine the flour, starch, baking powder and other half of the spice blend and whisk to combine. Transfer the chicken wings from the buttermilk, into the dry mixture and really press the flour onto the chicken so it sticks. Lay the wings out on a sheet tray lined with a wire rack and let them sit for 5-10 minutes to dry out and let the coating adhere. Reserve the buttermilk for the second dredge.Meanwhile, combine the butter, hot sauce and hot honey in a small pot or skillet and bring to a simmer. Remove from the heat and set aside.Add the milk to the buttermilk mixture to thin it out and whisk to combine. Toss the wings back into the buttermilk then back into the flour mixture, pressing the coating in so it really adheres. Fry the wings in 360 F for 6-8 minutes, longer if you have larger wings, until golden brown and extremely crispy. Toss with the buffalo sauce and serve immediately.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance techniquechickenfried Leena Ahmed
