Saed News: Do you like chicken wings? Did you know that every year, the world celebrates International Chicken Wing Day? July 29 (corresponding to the 8th of Mordad in the Persian calendar) is dedicated to this delicious, greasy, and flavorful dish.
According to the Family Magazine service of Saed News, chicken wings, whether grilled, barbecued, or fried, have long been a popular dish in the southern parts of the United States. However, the global popularity of this tasty snack grew significantly due to the spicy sauce that was introduced in 1964 at a well-known fast food chain in Buffalo, New York. This sauce, which was served alongside chopped celery and a blue cheese dressing, became famously known as "Buffalo sauce."
No matter where you’re from, chicken wings—whether grilled, barbecued, or fried—are a favorite snack for birthdays, parties, gatherings, or watching sports, especially football matches. What flavor do you prefer for your chicken wings? Parmesan cheese wings, honey mustard-marinated wings, saffron-grilled wings, BBQ wings, or perhaps grilled wings with spicy Mexican sauces?
Maybe you enjoy Italian-inspired flavors like wings marinated in garlic, olive oil, and Parmesan cheese. Whatever your choice, today is your day to celebrate chicken wings! To enjoy your favorite dish on International Chicken Wing Day, here’s a recipe for delicious fried chicken wings with Buffalo sauce.
Pro tip: In addition to chicken wings, chicken drumettes are also commonly used for this recipe, as these parts are ideal for frying.
Chicken wings and drumettes: 1 kg
Cornstarch: 1 cup
All-purpose flour: 2 tbsp
Garlic powder: 1 tsp
Onion powder: 1 tsp
Paprika: 1 tsp
Red chili powder: 1 tsp
Black pepper powder: 1 tsp
Salt: 2 tsp
Baking powder: 2 tsp
Water: 1 cup
Oil: As needed for frying
Step 1: Cleaning the Wings
Wash the wings thoroughly and trim off the tips with kitchen scissors. If you dislike the skin, make a few shallow cuts on each wing and peel off the skin.
Step 2: Preparing the Batter
In a bowl, combine ½ cup of cornstarch, 1 tbsp of all-purpose flour, and all the seasonings. Gradually add water and stir to create a smooth, lump-free batter.
Step 3: Coating the Wings
Spread the remaining ½ cup of cornstarch on a plate. Coat the wings in the cornstarch, then set them aside in a separate dish.
Step 4: Frying the Wings
Heat a generous amount of oil in a pot; there should be enough oil for the wings to be fully submerged. Dip each wing into the batter, ensuring it’s completely coated, then fry them in the hot oil. Once the wings are golden and crispy, remove them and place them on a paper towel to drain excess oil.
Step 5: Adding the Buffalo Sauce
Coat the fried wings in Buffalo sauce and serve them in your preferred dish. For a traditional serving style, don’t forget the chopped celery and blue cheese dressing on the side.
Butter: 50 g
Garlic: 2 cloves, grated
Chili sauce: ½ cup
Hot red chili powder: ½ tsp
Onion powder: 1 tsp
Sugar: ½ tsp
White vinegar: 1 ½ tbsp
Salt: To taste
Preparation
Melt the butter using a double boiler and mix it with the grated garlic. Add chili sauce and stir well. Then, incorporate the chili powder, onion powder, vinegar, sugar, and salt. Stir until smooth. Your Buffalo sauce is ready to serve!
Alternative Batter
Instead of the batter mentioned above, you can use this blend: 5 green chilies, 10 garlic cloves, ¼ cup Greek yogurt, 2 tbsp grated ginger, 5 tbsp fresh lemon juice, 1 medium onion, 1 tsp red chili powder, ¼ tsp turmeric, 1 tbsp oil, and ¼ tsp garam masala. Blend all the ingredients into a smooth paste and coat the wings thoroughly.
Baked Version
For a healthier option, line a baking tray with foil and grease it with oil. Preheat the oven to 200°C (392°F). Place the batter-coated wings on the foil (do not cover them with foil). Reserve the remaining batter. Bake for 6 minutes, remove the tray, and brush the remaining batter on the wings. Bake for another 40 minutes until the wings are perfectly grilled.
Enjoy your crispy Buffalo wings!
