CHICKEN BUFFALO WINGS

YIELD: Serves 6

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INGREDIENTS

Chicken Wings

  • 1.5 kg Chicken wings
  • 200 g All Purpose Coating R/P (06139050)

Buffalo Sauce

  • 500 ml (2 cups) Peri-Peri Marinade RTU (07535040)
  • 375 ml (1½ cups) Brown vinegar

METHOD

1. To prepare the Chicken wings: toss the chicken wings in the All Purpose Coating R/P. 2. Deep-fry at 160°C for 8 - 10 minutes or until golden brown and cooked through. 3. For the Buffalo Sauce: mix together the Peri-Peri Marinade and brown vinegar in a saucepan. 4. Bring to a simmer while stirring. Remove from heat. 5. Toss the cooked wings into the warm sauce and serve. Chef’s Tip: Use Hot & Spicy Coating R/P (08626050) in place of the All Purpose Coating R/P (06139505) for a hotter chicken wing. Chef's Tip: Ensure that the oil reaches 165°C - 170°C before frying each batch. Chef's Tip: Use separate fryers for spicy products.