I had only made these crispy wings once before and was when I had friends over last year for the boxing.
These wings did bring this American diner style meal to life. I preferred the buffalo hot wings, but these were not quite right for my youngest kids, and so made the BBQ sauce which was also used on the ribs.
When making the wings, deep-frying to that tender chicken with its crisp skin was uplifted by this amazing buffalo sauce which I had pleasure tossing in just like how you see on TV shows such as man vs. food.
I made too many wings in the end, or did I, as there were more than enough for my wife and me to enjoy a little snacking later on that evening.
This occasion also seen me make all of the sauces. As mentioned when I made this last year I bought the blue cheese sauce but am so glad that I made it this time. I used stilton as I had a nice wedge in the fridge and it did not disappoint. The sauce remained saucy with small lumps of blue cheese, delightful and perfect with the hot wings.
So can you handle the heat or are you more of lets get messy with the sticky BBQ sauce kind of person?
Super Crispy Chicken Wings
- 1 Kg chicken wings
- ¼ tsp. celery salt
- Flour for dusting the wings
- Vegetable oil for frying
Sticky BBQ sauce
- 8 tbsp. Tomato ketchup
- 8 tbsp. soft brown sugar
- 2 tbsp. Soy sauce
- 2 tbsp. Worcestershire Sauce
- 2 tbsp. sweet chilli sauce
- 1 tsp. Paprika
Buffalo hot sauce
- 30 g Butter melted
- 5 tbsp. Franks’s original hot sauce or similar
- 1 tbsp. White wine vinegar
- ½ tsp. cayenne
- ½ tsp. Onion powder
Blue cheese dip
- 50 ml milk
- 100 ml soured cream
- 2 tsp. lemon juice
- 100 g blue cheese crumbled
- Paprika pinch
- For the hot sauce melt all of the ingredients in a pan until incorporated and then pour into a bowl and chill until required.
- For the BBQ sauce place all of the ingredients in to a small pan and gently heat and then simmer for 2 mins until the sugar has dissolved and incorporated into a lovely stickiness.
- For the blue cheese dip place all of the ingredients into a small food processor and blitz until smooth, place into a bowl cover then chill until required. Serve in a small bowl sprinkled with a pinch of paprika.
- If your wings have not been trimmed, cut the wing end off and discard and cut the remaining wing in half at the joint. Place in to a large bowl and sprinkle with the celery salt and then cover with just enough flour to coat.
- Heat about 2 cm of oil in a large pan and add the wings in batches. Stir occasionally until cooked through and brown all over. This should take about 10 minutes. When they are cooked put in to a bowl and cover with some of the sauce of your choice. Once all cooked serve with any remaining sauce in dishes and the blue cheese dip.