A very enthusiastic student Ms.RAMYA SAI LAKSHMI(FPP) has been chosen by Indian Institute of Hotel Management and Culinary arts as the chef of the day. She is very passionate about cooking and shows determination in preparing the dishes.
Ingredients
- 1 kg Chicken wings
- 1 ltr Vegetable oil for frying
- 50 gms Salted butter
- 400 ml Red Hot Sauce
- 20 gms Garlic crushed
- 10 gms Granulated sugar
- 10 gms Cayenne pepper
- 10 gms Ground black pepper
- 12 gms Worcestershire sauce
- 2 nos Egg yolks
- 150 gms Ranch cheese dressing for serving
Method
- If the wings have not been pre-cut, straighten the wings and cut at each joint.
- Marinate the chicken wings with salt, pepper, crushed garlic and half of the worcestershire sauce for 15 mins.
- Heat the vegetable oil to 170°C in a large heavy-duty pot or deep fryer and fry the wings for 8 to 10 minutes.
- The chicken will be done when the internal temperature reaches 80°C and the juices from the chicken run clear.
- Remove the wings from the oil and let them drain on a wire rack over a baking sheet.
- To make the Buffalo sauce, melt the butter in a saucepan over medium heat. When the butter has melted, add the hot sauce. Cook until the mixture starts to bubble, whisking constantly.
- Remove the sauce from the heat and add the remaining ingredients, except the ranch cheese dressing, whisking constantly for 2 minutes to prevent the egg yolk from scrambling.
- Place the fried wings into a large bowl. Pour the sauce over the wings and toss until all the wings are coated. Serve with ranch cheese dressing.