Buffalo Chicken Wings

19 Sep

I’ve always wanted to make these for the longest time and since I’m the one who’s cooking, nobody can stop me 😉

You don’t really get to eat much Buffalo Chicken Wings at halal joints here in Singapore. Not too sure why but I guess the more popular flavour would still be the Honey BBQ Chicken Wings. It sure is spicy; judging at the amount of paprika, cayenne pepper and Tabasaco added to the mix. I’d probably make more of these when the menu’s not laden with substantially spicy dishes.

So, here’s part four of the birthday menu — Buffalo Chicken Wings!


  • 1/2 cup flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup Tabasco
  • 1 dash ground black pepper
  • 1 dash garlic powder


In a small bowl, mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large bowl and sprinkle the flour mixture over them until they are evenly coated. Cover the bowl and refrigerate for 60 to 90 minutes.

Heat oil in a wok and the oil should be just enough to cover the wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.



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