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Serves
US | Metric
Ingredients
Fried chicken
  • 1 kg Chicken wings
  • 200 g Rice flour
  • 200 g Cornflour
  • 2 tsps Celery salt
  • 2 tsps Garlic granules
  • 2 tsps Paprika
  • 2 tsps Chilli powder
  • 1 Pot of buttermilk
Buffalo sauce
  • 150 g Unsalted butter
  • 250 ml Frank's red hot sauce
  • 1 tbsp Caster sugar
  • 2 tsps Worcestershire sauce
Blue cheese sauce
  • 5 tbsps Mayo
  • 5 tbsps Sour cream
  • 2 tbsps Buttermilk
  • 1 Juice of a lemon
  • Blue cheese... as much as you like
Buffalo Chicken Wings Buffalo Chicken Wings
Buffalo Chicken Wings

The classic buffalo chicken wings with a super easy 4 ingredient sauce

Prep 45 minutes
Total 10 hours 45 minutes

Combine all but 2 tbsps of the buttermilk with the chicken and leave to marinade in the fridge for 10 to 12 hours.


For the blue cheese sauce just combine all the ingredients with the spare buttermilk.


When ready to cook heat a deep fat fryer to 180℃ and combine the rest of the fried chicken ingredients. Dunk the wings into the flour mix and ensure they're completely covered then shaking off any excess, put in the fryer. Best to do in batches and will take about 6 to 8 mins to be cooked thoroughly at that temp.


While frying the chicken, add the sauce ingredients into a saucepan and heat on a low heat until bubbling. Remove from the heat.


You can either pour over the sauce onto your wings or use it for dunking. Either way, make sure you get a good mix of both buffalo and blue cheese sauce in each bite! Garnish with chives.

Buffalo Chicken Wings Buffalo Chicken Wings
Buffalo Chicken Wings

The classic buffalo chicken wings with a super easy 4 ingredient sauce

favorite
print
like
Prep 45 minutes
Total 10 hours 45 minutes
Serves
US | Metric
Ingredients
Fried chicken
  • 1 kg Chicken wings
  • 200 g Rice flour
  • 200 g Cornflour
  • 2 tsps Celery salt
  • 2 tsps Garlic granules
  • 2 tsps Paprika
  • 2 tsps Chilli powder
  • 1 Pot of buttermilk
Buffalo sauce
  • 150 g Unsalted butter
  • 250 ml Frank's red hot sauce
  • 1 tbsp Caster sugar
  • 2 tsps Worcestershire sauce
Blue cheese sauce
  • 5 tbsps Mayo
  • 5 tbsps Sour cream
  • 2 tbsps Buttermilk
  • 1 Juice of a lemon
  • Blue cheese... as much as you like

Combine all but 2 tbsps of the buttermilk with the chicken and leave to marinade in the fridge for 10 to 12 hours.


For the blue cheese sauce just combine all the ingredients with the spare buttermilk.


When ready to cook heat a deep fat fryer to 180℃ and combine the rest of the fried chicken ingredients. Dunk the wings into the flour mix and ensure they're completely covered then shaking off any excess, put in the fryer. Best to do in batches and will take about 6 to 8 mins to be cooked thoroughly at that temp.


While frying the chicken, add the sauce ingredients into a saucepan and heat on a low heat until bubbling. Remove from the heat.


You can either pour over the sauce onto your wings or use it for dunking. Either way, make sure you get a good mix of both buffalo and blue cheese sauce in each bite! Garnish with chives.