Crispy Crunchy Buffalo Wings – Nina Timm

Nina Timms Crispy crunchy buffalo wingsNina Timm’s Crispy Crunchy Buffalo Wings

I was always amused by the name, until I discovered that they were ‘invented’ in Buffalo, a city in upstate New York.

Nina says: “These crispy crunchy chicken wings are so addictive and crispy and crunchy is definitely not the only two descriptions I could think of. Think spicy, zingy, hot, flavoursome, wholesome and let’s not forget downright delicious! My advise to you is to make a bucket full of these. They literally fly off the plate and dipped into some sour cream or hot and spicy guacamole, they are just the perfect balance between hot, cold, crunchy, cream and sour.

I know many of you are intimidated by crumbing food. It really is not hard work, it is messy for sure, but I always make it worth the effort and crumb a lot of whatever I am making and keep my freezer stocked.

A few key points to successful crumbing:
for extra crunch, I use Panko Crumbs (available at all Asian food stores. Woolworths breadcrumbs are also very good)
for my flour mix, I add some cornflour, it adds another crunch element
season the meat, season the flour, season the egg and season the crumbs
Use enough oil so that meat does not stick to the bottom of the pot or pan
I prefer using my wok for frying the crispy crunchy buffalo wings.”

Crispy Crunchy Buffalo Wings

makes 36

3 packets chicken wings (8 wings each)
500 ml buttermilk
10 ml smoked paprika
5 ml cayenne pepper
5 ml salt
zest of 1 lime

For the crumbing
500 ml flour
250 ml cornflour
15 ml Woolworths Chipotle seasoning (or BBQ spice)
6 eggs – lightly beaten
450 g Woolworths Breadcrumbs (about 4 cups)
10 ml salt

oil for frying

Use a sharp knife and cut the wings into portions (wingettes and drumettes). Click here to see how.

Place the chicken pieces in a glass bowl and cover with butter milk, smoked paprika, cayenne paper and salt. Marinade for  a few hour or overnight.

When you are ready to start crumbing, take time to set up a crumbing station. Use 3 bowls.

Bowl #1
Mix flour, cornflour and chipotle season.

Bowl #2
Lightly beat the eggs and add a little salt.

Bowl #3
Mix breadcrumbs with the salt

Dip each chicken piece in the seasoned flour, then the egg wash and lastly in the breadcrumbs. Place on a baking sheet and repeat with all the other pieces. Refrigerate the chicken for at least 1 hour.

Heat the oil in the pan or wok and fry the chicken pieces until golden brown. If the chicken browns to quickly, but the inside is still raw, lower the temperature of the oil.

Serve these crispy crunchy buffalo wings with sour cream and guacamole with extra chili.

Michael’s wine recommendation – CLICK HERE

Perdeberg Vineyard Collection Cinsault 2014

Nina TimmNina Timm

Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep-rooted belief in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.

Visit Nina’s website – click here.

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March 21st, 2016|Categories: Recipes|Tags: , , |

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