Journal # 7: Buffalo wings satisfies my cravings!

I am an ultimate fan of Shakey's Buffalo wings. It's a bit tangy, spicy and salty. I just love the awesome flavors it has! So, on my venture of recreating that dish, I found a recipe that comes close to the Shakey's wings! 

A week ago, I went to google and searched for "buffalo wings" and this awesome hooter's recipe by Todd Wilbur caught my eye. It had great reviews, although few. It was rated 5 stars. So then I tried the recipe last night and I loved it! It came really close to my favorite at the restaurant! :))

Oh and it's not just awesome, it's extremely easy to make too!

Here are a few (extra) steps that I did to make them more awesome!

Okay, so the first thing I did was thaw the 10 pcs. chicken wings I had in the freezer. When it was completely thawed out (about 4 hours), I washed them with water, removed the dirt and rubbed the wings with salt. This helps remove the icky, slimy stuff on 'em and helps infuse salt on the chicken. Then after rubbing them with wings, wash them with water again. I don't know what this process is called but I call it the salt bath. LOL

So, after the chicken wings are clean. I separated using kitchen scissors (of course, you could also use a knife! LOL) the drummette from the actual wing. From what I've read, A drummette is the section of the wing that is connected to the body of the chicken.
So then, I have 20pcs of chicken to coat and fry.

I dry these wings with a disposable paper towel, make sure to discard these after use, reusing them may cause illness. When they're dry, and make sure to make them stay dry, it's time now to prepare our coating. You could also prepare the coating while thawing, if you're not doing anything else, just to save time. The recipe only calls for 1/2c flour, 1/4tsp. cayenne pepper, 1/4tsp. spanish paprika and 1/4 tsp. salt. Mix them all together and coat the wings with them. This recipe is only for 10 wings, so I doubled the amounts so that it would be enough to coat the wings and drummettes.

It's time now to start cooking! I preheated my oil to about 110C and I deep fried the wings for 6mins and the drummette for 8mins. They turned out to be really crispy. Make sure you don't overcook the chicken, they will dry out!

My only comment on the batter would be to add more salt, 1/4tsp. is too little for my taste. So the next time I would be adding more maybe upto a teaspoon.

Moving on...
The sauce is made up of butter, hot sauce, pepper and garlic powder. I melted the butter and I found out that I didn't have any garlic powder or hot sauce on hand so I substituted these for real garlic about 2 tsps. finely chopped and Chinese Chili sauce. It worked well too! The recipe calls for equal portions of butter to chili sauce but, for me, it ended up too spicy, so I added more butter to find the right balance for my palette. 

I also added dried basil leaves about 1 tsp. for aroma. I put the sauce on a container with a lid and put the cooked chicken on it and shook it like crazy! LOL Then I served it on the table! It was a winner! Everybody loved it! My mom loved it too but was too worried about the fats she might gain coz of it! haha

I love buffalo wings and to save money, I'd just make them on my own since I have this awesome recipe with me! It is definitely a keeper! 

I'm sorry I don't have pictures, I was just too excited to eat them! You'll know what I mean, when you've tried em! HAHA

Try the recipe too, let me know what happens...

That's the Buffalo fried Chicken without the sauce. :)