Buffalo Wings

I don't usually deep fry my food, I try to bake them as far as I could. Firstly, it is because I don't like to clean up the mess after the spilling oil war; secondly, I kind of having a phobia against deep frying. However, when it comes to buffalo wings, I not only have the appetite of a buffalo, but also the courage of it.

Traditionally, the wings were deep fried with no batter, and the sauce is only made up of Frank's hot sauce, butter and vinegar. However, I just couldn't resist those crispy batter, which acts like a thirsty sponge readily absorbs all the hot sauce. Biting down the crispy yet sauce-drenched batter immediately wake up every inch of my taste bud. Yum yum...

So, no, this is not the traditional buffalo wings. But, yes, it is very delicious.

Beware, if you are not a fan of sour food, this is not for you.

Buffalo Wings

Ingredients

7 chicken drumlet
oil for deep frying

Sauce

25g butter, unsalted
75ml hot sauce (I used Frank's hot sauce)
1/4 teaspoon Worcestershire sauce
2 teaspoon vinegar
1/4 teaspoon cayenne pepper
few dashes of garlic powder

Batter

50g plain flour
15g cornflour
2g baking powder
60g water
salt
10g cooking oil

Cooking Directions

In a bowl, mix together plain flour, corn flour, baking powder and salt. Slowly add in water and stir to combine (do not keep stirring in the same direction to prevent the development of gluten).
Add oil into the batter and let the batter rest for at least 30 minutes.
Evenly coat the chicken drumlets with the batter.
Heat oil (enough to cover chicken wings, around an inch) in deep fryer to around 190 degree Celsius.
Deep fry the chicken over medium heat until the drumlets turn brown, around 10 to 15 minutes.
Meanwhile, heat up a sauce pan over low heat, combine the ingredients for sauce. Stir to combine.
Toss together the sauce with the drumlets. Serve immediately.