John Myers
Buffalo Chicken Wings with Fried Vegetables
The perfect buffalo chicken wings with fried vegetables recipe with a picture and simple step-by-step instructions.
For the wings
- 12 Pc. Chicken wings
- 1 El Rapeseed oil
- 5 tbsp Flour
- 1 tsp Baking powder
- 2 tsp Paprika
- 0,5 tsp Garlic powder
- 0,5 tsp Cayenne pepper
- 0,5 tsp Salt
For the sauce
- 5 tbsp Butter
- 6 tbsp Hot wings sauce, Frank’s
- 2 tsp Tabasco
- 2 tsp Worcester sauce
- 0,25 tsp Cayenne pepper
- 1 tbsp White wine vinegar
- 1 tbsp Sugar brown
For the vegetables
- 16 Pc. Fried peppers
- 2 Pc. Celery sticks
- 0,25 Pc. Fennel bulb
- 3 tbsp Olive oil
- 4 Pc. Garlic cloves
- 1 tbsp Coarse sea salt
- Divide the chicken wings in the joint and drizzle with the oil. Mix the flour, baking powder (also makes the wings crispy in the oven) and spices. Place the wings in cling film, add the flour and spice mixture, close the bag and shake well until all the wings are dusted with flour.
- Now spread the wings on a plate and put them in the fridge for at least 6 hours! Preheat the oven to 190 degrees. Place the wings side by side on a wire rack lined with baking paper and bake for 25 minutes on each side.
- Meanwhile, heat all the ingredients for the sauce in a saucepan, let simmer briefly, then keep warm, sharpen with Tabasco as desired … The sauce used in most restaurants in the USA is the Frank’s shown, which can be found at almost all Internet retailers for American groceries.
- Divide the vegetables into bite-sized pieces (leave the peppers whole), fry them in olive oil in a heavy pan until crispy and firm to the bite. Sprinkle with the sea salt before serving. Turn the chicken wings in the sauce and serve with the vegetables.
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