Buffalo Wings
Forget the usual spice, this Filipino-style Buffalo Wing recipe features a unique blend of sweet, savory, and spicy flavors. The wings are deep-fried until super crispy on the outside, often after marinating with a subtle, tangy hint of calamansi or lemon. The rich, buttery sauce is key, mixing classic hot sauce with the distinctly Pinoy flavor of banana ketchup and savory soy sauce. This dish is sarap (delicious) as a hearty pulutan (bar snack) and is guaranteed to be a hit at any gathering.
Ingredients
- 500 grams Chicken Wings (refrigerated to dry)
- Salt and black pepper (to taste)
- Oil for deep frying
For the Sauce:
- 80 grams Butter
- 8 cloves Garlic (minced)
- 1/2 cup Hot Sauce
- 1/4 cup Ketchup
- 1/4 tsp Salt
- 1/4 tsp Black Pepper Powder
- 1 tbsp Brown Sugar (Optional)
Instructions
- Arrange the wings in a cooling rack. Let them rest to dry, which helps get that crispy skin during frying. Once dried, season the chicken wings with salt and pepper.
- Heat enough oil in a deep pan for frying. Once the oil is hot, carefully deep fry the chicken wings in batches until they turn golden brown and crispy. This should take around 10-12 minutes per batch.
- Once the wings are fried, transfer them onto a cooling rack to let the excess oil drain and the wings stay crisp.
- In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the hot sauce, ketchup, salt, and black pepper. If you prefer a slightly sweet touch, add the brown sugar. Let the sauce simmer for 2-3 minutes, stirring occasionally, until well combined.
- Toss the fried chicken wings in the buffalo sauce, making sure each wing is fully coated.
- Serve your Buffalo Wings hot, and enjoy the perfect balance of crispy wings and tangy sauce! These wings are best served with a side of ranch or blue cheese dressing!