BUFFALO CHICKEN WINGS 1kg chicken wings patis cornstarch black pepper calamansi juice cassava starch cooking oil tabasco tomato catsup honey butter

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I love Chicken Wings, hindi lang pang appetizer, ang sarap-sarap din itong iulam sa kanin at eterno sa pasta.

And one of the most popular Chicken Wings flavor is Buffalo Chicken Wings.

Yung maangang-anghang, buttery, malutong ang labas.

And do you know why it's called Buffalo Chicken Wings?

Because it was first made in Buffalo, New York as a midnight snack or as a midnight snack.

Fried Chicken Wings, toasted on spicy sauce.

So they call it now, Buffalo Chicken Wings and let's make it.

So this one, I'm gonna fry it already because I soak it already. So I soak it for around 20 minutes.

And I have here, this is just cassava starch.

In the absence of cassava starch, you can always use potato starch.

So what I'm going to do, I'm just tossing my soaked Chicken Wings on cassava starch.

And I have here hot oil.

I'm just going to deep fry it here.

As you can see, my hot oil is why it's a bit reddish, brownish because I mix it with used oil.

You know me, when I'm frying, I always want to mix it with used oil because the browning effect is better compared to using fresh oil.

Okay.

So there, we soak it a while ago.

So there, you can see it.

So this is our Chicken Wings, it has 3 parts.

This is the drumette, the wingette, and the tip.

When you're making Buffalo Chicken Wings or if you want the Chicken Wings to look nice,

you may cut it into 3.

So there, you separate the drumette.

This one is already nice, right?

But you can make it nicer if you remove the tip.

This one, you may also fry it.

Actually me, I eat this but some people already remove it, they discard it already.

You may use it for stock, okay?

So there, one more.

When you just separate it like that.

Okay.

You won't have a hard time because actually, there are some joints that you just need to remove.

When you remove that joint, you're already on cutting.

Okay.

That's it.

So when you already cut it like that.

Just like this, I have here around 2 kilos of Chicken Wings that we've fabricated.

I will remove the tip already.

I will just put it aside just in case that I will make Chicken Stock.

You may use this.

So this one, I'm just going to season this with fish sauce.

You just put it fish sauce.

Just enough.

I am putting around half a cup for 2 kilos.

Or estimate it, don't put it too much.

And then I have here also, calamansi juice.

Just a splash.

You can also use lemon juice, lime juice.

It can also be.

Black pepper.

Around 1 tbsp of black pepper per kilo.

And I'm going to put cornstarch.

I will put around half a cup of cornstarch.

That's it.

And then you just want to massage this together.

And you just soak it for around 30 minutes.

If you don't have 30 minutes, it's fine.

But of course, the longer you marinate it, the better.

Okay.

So this looks good.

I will just leave it for a while.

So let's prepare first the sauces.

I will make the sauce first.

The perfect partner of this or dipping sauce is the Blue Cheese Dressing.

Of course, for the people who are not fond of blue cheese.

Because this is the blue cheese.

So basically, this is the one that has a bit of sour taste.

But the cheese really makes it sour.

So there.

The sour taste is like a blue color.

This is the good sour taste, the delicious sour taste.

But you can't please everyone, right?

And it's okay.

The term is so nice.

We cannot please everyone.

We cannot please everybody.

And it's okay.

Life goes on.

It's really true.

So if they don't like blue cheese dressing, you just make it cream cheese.

You just put it, no problem.

It can be cream cheese.

So I have here blue cheese and I will just put it good mayonnaise.

You just rub it.

You just rub it.

And some cream.

I have here some whipping cream.

I'm just estimating it.

Why don't I use wire whisk, right?

I'm making myself suffer.

Okay.

It's delicious.

So good.

This is perfect.

I'm not gonna add anything more.

So this is my blue cheese dressing.

And I will make the sauce of our Buffalo Chicken Wings next.

So I have here, we will toss it here.

This is what they made a long time ago in Buffalo, New York.

They toss the crispy chicken wings on this spicy sauce.

That's why it's called Buffalo Chicken Wings.

Very very basic.

It's just as simple as this.

I have here some butter.

I will just put all of that on my small pan.

I will put all of the butter.

I will just put it all.

So I just have here my butter and then into this,

I'm going to put tomato ketchup.

I will make a lot of sauce because my chicken is also a lot, 2 kilos.

Hot sauce.

I want it to be spicy because when it's Buffalo Wings, it's messy, it's spicy, it's hot.

Put a lot of hot sauce.

It's so spicy, I hope I just open it already.

Okay.

It's still not enough on the ketchup, I will put more.

I can already smell the acidity from the hot sauce and the spice.

And then, I'm going to put some honey.

Just splash of good honey.

Not too much.

The honey is just to balance the acidity and the spicy flavor of the hot sauce.

So there it is.

So when the Chicken Wings that we are soaking are cooked, we will toss it here on our sauce.

Let's taste it.

Perfect.

Perfect.

Why am I making a mess, right?

I will just put it there.

So there.

Our oil is already hot and it's just perfect.

Of course, do not overcrowd your oil.

And you just deep fry it for around 8 to 12 minutes.

If you need to push it, use a chopstick so that it won't get messy.

It won't be removed.

The breading.

Okay, this first batch looks golden brown.

You remove it like that already because we're going to double fry it later.

It means that when we're ready to serve, you deep fry it again on a very hot oil.

Okay, so you remove it already.

Look.

You can see how nice and crisp.

Perfection our chicken and fry one more batch.

So here, I'm finished frying the second batch.

And I will double fry it but before that, I will clean the oil first.

Okay.

Don't turn off the heat because you want the oil to become very very hot.

And you just clean it like that, so there.

Because when these particles are burnt, what will happen is that it will be bitter.

We don't like bitterness in our lives.

So there, you remove it.

So there.

So I have this one to remove the big particles.

And I also have this small one to remove the small particles, right?

I love this.

I bought this on Muji.

I'm not endorsing it, I just really love to buy it because their stores are really fun.

Okay, so there.

You want to wait until your oil becomes super hot.

That's your double fry.

It's already crispy now but you will see that it will be more crispy when we double fry it.

So for example, you have a party, you have a catering or you have a restaurant where you have a lot of customers.

So let's claim it, right?

Your Chicken Wings business is being picked and the customers are complaining.

Or your family, they are complaining because it takes a long time for your Chicken Wings to be cooked.

Then what you can do is you fry it already and you just double fry it.

It's inside is already cooked, right?

You will just cook the outside so that it would be more crispy, really crunchy.

Let's see if it can be already.

So there it is, right?

So you just put it one by one. Do not overcrowd.

You are just gonna double fry this for around 2 to 3 minutes.

When do you know?

When it's already ready, when the oil is already peaceful.

Okay and you can see that it's super crunchy but I got burnt.

So I just put chopstick only, there it is, right?

You can feel the difference.

Here, you can see that the chopstick is sinking.

Here, you can see that the chopstick is not sinking anymore.

When it sinks, you can see that it's like it's breaking.

See.

It's really really crunchy.

Crunchy but it's not hard.

The choice is yours.

You don't need to make all of these as Buffalo Chicken Wings.

If you want to make it as gravy then there, we have a lot of gravy recipes that we share.

So since it's Buffalo Chicken Wings, it's just as simple as this.

Wait, let's make it fancy.

I will put it on the bowl.

Oh! It's so crunchy.

Okay.

And then get a chunk of sauce.

Okay.

And then you just toss, toss.

Isn't it super fancy?

Okay, it is super fancy.

I will put a bit more.

Okay.

And when you order that on the restaurant,

it's partner is like you have a crudité.

What is that crudité?

Those what is it again?

Celery, Carrots, Cucumber that they cut into cubes.

Then it sinks on the Blue Cheese Dressing.

But it's very socialistic, right?

It's also delicious, it's really delicious.

It's delicious.

Let's plate it, for example restaurant.

Blue Cheese Dressing.

It can also be on the side.

So there.

Oh! I just put a bit of celery, okay?

Celery is expensive.

It's like the Chicken Wings is even cheaper.

And there, you just line it there.

What is your Buffalo?

Chicken Wings.

It's like I want it on the middle.

Because it's prettier, right?

So there.

Let's angle this crudité a bit.

So there it is.

Of course, we are gonna taste it.

Is it still hot?

It's not anymore.

I will taste it first without the Blue Cheese.

It's so delicious.

But to be honest, I want to have rice with this.

Super good.

If you really know me personally, I really use my hands on Chicken Wings.

I don't make it fancy.

I don't...

I have a collection of spoons but I'm not the knife person.

Simply because it's really delicious, right?

The...

Oh my!

You will understand what I'm saying if you are gonna make it already

and you enjoy this Buffalo Chicken Wings already.

I'm going to see you all soon.