Later on, I started craving my new love in Boxing Cat in Shanghai, and for a few years, their buffalo chicken wings were definitely unbeatable. Served with blue cheese sauce, they were perfectly spicy and sour at the same time. I could wash them down so quickly in no time, but you know what, since big Gary passed away, their recipe must have gone with him, and now their wings are a big disappointment. The batter is now too thin and not crispy enough and the sauce is weak. Then, last winter, I was in Amsterdam, and to escape the snow and the wind, I decided to stop by this Irish bar I was just passing by, and there, I had the best buffalo chicken wings in years. Everything was so perfect, the way it should be, and with a glass of mulled wine, I was no longer cold.
Well, since it’s so hard to have some nice wings, I thought, why not make my own? This thought kept coming to me, but I was too lazy to make them. Recently, however, I was inspired by an American friend of mine, and after some consulting, here I am, enjoying my first home made buffalo chicken wings. They are actually better than I could have imagined. Now I’m sharing my secret recipe with you, and I hope you like them as much as I do.
For Chicken Wings:
2 cups of flour (whole wheat or gluten – free)
¼ tsp of cumin
¼ cup of corn starch
½ tsp of salt
½ tsp of onion powder
½ tsp of pepper
2 tsps of paprika
1 tsp of chili powder
2 pound of chicken breast – diced into small pieces
1 cup of milk (almond works great)
Canola oil for frying
For the Wing Sauce:
2 tablespoons of butter – melted
1 cup of hot sauce (franks)
For Blue Cheese Sauce:
½ cup sour cream
¼ cup mayonnaise
1 small clove garlic, minced
1 tablespoon fresh lemon juice
1-2 tablespoons milk
4 ounces blue cheese, crumbled
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
Make The Blue Cheese Dip
In a bowl, combine the sour cream, mayonnaise, garlic, and lemon juice. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve.
Make The Chicken Wings
1. Heat 2 -3 inches of canola oil in a stock pot or skillet.
2. In one bowl mix – flour, cumin, corn starch, salt, pepper, paprika, chili powder together.
3. In another bowl whisk the egg and milk together.
4. Dip each chicken into wet mixture, dry mixture, wet mixture again, and then dry mixture again.
5. Fry 5 – 9 bites at a time (takes a couple minutes or until golden brown) – place on paper towels so the grease is absorbed.
Make The Wing Sauce
As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20 to 30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.