Wednesday, May 1, 2013

Parmesan Buffalo Wings

Buffalo Chicken!  Fried Chicken Coated with hot and spicy chili sauce.  Perfectly paired with rice or a bottle of ice cold beer.  My friends and I have this addiction to buffalo wings.  When we go out for our chill-mode-boys-night-out, when we just want to relax and talk on the new news about us, our destination is Wingman along Malugay Street in San Antonio, Makati.  They have this wide selection of fried chickens and buffalo wings of different levels of spiciness.  We've tried their levels of spiciness and preferred to avoid the last two upper levels as we want to enjoy our chickens.

This holiday (as May 1 is Labor Day in the Philippines) I just so happened to crave for buffalo wings.  Knowing I'm the only one here who loves spicy food, I have to reduce the level of its spiciness so everyone can enjoy this dish.  So I decided to make a plain Parmesan chicken wings, coating the half of the batch with the buffalo wings sauce and leaving the other half as is.

To balance the saltiness and spiciness of the dish, I made a simple sour cream dipping sauce.  I know the traditional dipping sauce for buffalo wings is blue cheese, but it's expensive and improvising another dipping sauce that would also goes well with the dish is a must.


1 kilo                                  Chicken Wings
2 Tablespoons                     Paprika
2 Tablespoons                     Salt
1 teaspoon                           Black Pepper
2 Tablespoons                     Garlic Powder
1 teaspoon                           Curry Powder
1/4 teaspoon                        Chili Powder

4 Tablespoonfuls                  Cornstarch
4 Tablespoonfuls                  Grated Parmesan
2 teaspoonfuls                       Paprika
2 Tablespoonfuls                   Garlic Powder

Buffalo Wings Sauce
4 Tablespoons                      Butter
4 Tablespoons                      Hot Sauce (I used Frank's - not that spicy though)
1/4 teaspoon                         Chili Powder

Sour Cream Dipping Sauce
1/2 cup                    Sour Cream (I used Nestle Sour Cream)
2 Tablespoons         Chopped Parsley
1 pinch                     Salt

1.  Cut each chicken into two portions.  Some recipes disregards the tip but we Filipinos don't want to waste our food and make sure every single parts of the meat will be used.
2.  Combine paprika, salt, black pepper, garlic powder, curry powder and chili powder.  Rub onto chicken wings and marinate for at least 30 minutes at room temperature or in the fridge if you decided to marinate it for more than 30 minutes.  Just make sure the chicken is at room temperature before frying.
3.  Whisk together the ingredients for the breading.  Toss in the chickens until lightly covered.  (Some recipes does not use breading to their buffalo wings but I like my chicken with that little crispy sound when I bite into it.)
4.  Deep fried until cooked.
5.  In a sauce pan, combine the ingredients for the buffalo wings sauce.  You may add more chili powder if you want your sauce to be spicier.  When the butter melts, toss in half of the batch.  (Just like what I've said above, half was left as is.  You can double the sauce if you want an All Buffalo Wings Dish.)
6.  Combine the ingredients for the Sour Cream Dipping Sauce and mixed well.

The Plain Parmesan Chicken is juicy with the right saltiness and hint of the curry powder and Parmesan cheese.  Now, when this plain Parmesan Chicken is covered with the spicy sauce, it transform into Buffalo Wings.  The Buffalo Wings is of mild spiciness.  It has this tanginess coming from the hot sauce.  The buttery flavor enriches the overall flavor of the buffalo wings.  Dipping this into the sour cream gave this refreshing taste after the spike of spiciness.


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