I know people exaggerate when they say something is the world’s best. You’re thinking, a.Their world is really small or b. They have false ideas of grandeur. I have fallen prey to both statements many many times, but (and this is a big BUT) Not this time!!! Firstly, I can say with conviction that if there is a restaurant I have visited and they list hot wings on the menu – I have tried it. And I eat out very often. So my world of hot wings is not small. Secondly, I am in no way partial to any food, so if something blows my mind – it firmly earns it’s place in my heart and taste buds! As these Hot Wings satisfy the above criteria – they are, according to me (and my entire clique of hungry friends and family) The World’s Best Hot Wings!
Hot Wings/ Buffalo Wings
Prep + Marinating time: 1 hour
Cooking time: 20 mins
Makes: 20 wings
What you need:
3/4 cup All Purpose Flour
1 tsp Salt
½ tsp Garlic Powder
1 ½ tsp Chili Powder/ Cayenne Pepper
½ tsp Black Pepper Powder
20 Chicken Wing segments
Oil for Frying
For ¾ Cup Hot Sauce:
4 Tbsp Ketchup
3 Tbsp Sirachara Hot sauce (or any other Hot Sauce)
½ Tbsp Tabasco
1 Tbsp Soy Sauce
¼ cup Butter
1 Tbsp Coarsely ground Black Pepper
What to do:
Wash fresh wings in water, split them at the joints and remove the wing tips. (If you buy 10 whole wings, you get 20 pieces and 10 wing tips to discard). Place them on a wire rack and refrigerate for 2 hrs. (The step is optional, but I’ve noticed it makes the wings crispier.) In a shallow dish, combine flour, salt, garlic, chilli and the black pepper powder. Coat chicken pieces entirely in flour mixture and refrigerate for a further hour.
My quantities for hot sauce can be varied within each element according to desired heat, as long as the total amount equals ¾ cup. The key however is the fat to hot sauce ratio which is 1:3. One part butter to 3 parts hot sauce. This is what gives it a glossy amalgamated feel.
In a saucepan, heat hot sauce with the knob of butter, just until the butter melts. Add crushed pepper and mix well. Keep warm.
Dip the chicken in flour again, dust off. Deep fry the chicken for 13 mins 8-10 mins, till nice and crispy and golden brown. Drain chicken on wire rack for 30 secs, then immediately toss fried chicken in hot sauce and remove. Let is stand for 5-6 mins. Garnish with some more crushed pepper. Serve with some cold beer! Its gonna rock your world.
P.S. For the Bangaloreans – This tastes like the hot wings in Millers 46 (if not better!!)
