Have you ever wondered why Buffalo Wings are called Buffalo Wings? Apparently, the origins of Buffalo Wings came from Buffalo in New York and it’s part of their snacks and somehow find it’s way here through a lot of American Diner here in KL. I took a dive to give the recipe a try following an online website and here’s how it went.
Preparing it is pretty simple, according to the recipe, you will need to steam the chicken wings prior putting it into the grill. So the first step is to steam it for 10 minutes and make sure that each of the pieces don’t touch each other.
After that, leave the wings to cool before dapping it with kitchen towels to make it dry.
Next lay it out nicely on a baking tray and again make sure that the wings are not touching each other, then it’s off to the oven for 220C for 15 minutes each side.
To cook the sauce, I was trying to look for Tabasco sauce but there’s none to be found in hypermarket so I have to make do with Nando’s Peri Peri Sauce.
Melt 2 tablespoon of butter on a frying pan, and then add in the peri-peri sauce, along with some Cayenne Pepper, Onion and Garlic Powder and a cup of brown sugar and it will turn up something like this.
About 30 minutes, the chicken wings will looked something like this (the timing provided by the recipe is a bit longer, making the chicken way drier), so with some make shift, 30 minutes should be just nice to get the wings juicy.
Then just add in the wings to the hot sauce and it’s ready.
Buffalo Wings from KL, the sauce was pretty tasty (but the wings were dry since I followed 100% the recipe online) so it’s consider 50% success. Give it a try, it’s pretty good to be eaten on it’s own. Till then…have fun!