Al-KhairCrispyBuffaloChickenWings
Ingredients
(6 servings)- The Wings & Coating:
- 1 kg "Al Khair" chicken wings (washed, thoroughly patted dry, and split at the joints).
- 1 cup all-purpose flour.
- 2 tbsp cornstarch (the secret to ultimate crispiness).
- 1 tsp garlic powder.
- 1 tsp onion powder.
- 1 tsp paprika (smoked or regular).
- Salt and black pepper to taste.
- Vegetable oil for deep frying.
- 2. The Classic Buffalo Sauce:
- 3/4 cup hot pepper sauce (like Frank's RedHot or your preference).
- 1/2 cup unsalted butter (about 100g).
- 1 tbsp honey or brown sugar (to balance the heat and acidity).
- 1 tsp white vinegar.
- 1/2 tsp garlic powder.
Preparation
Prep and Coat the Wings
Dry thoroughly: The most important step for maximum crispiness is to dry the "Al Khair" wings completely using paper towels after washing them.
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The Mix: In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
The Coating: Toss the wings in the flour mixture until evenly coated. Shake off any excess flour.
Step 2: Fry to Crispy Perfection
Heat the vegetable oil in a deep skillet or fryer over medium-high heat (around 180°C).
Fry the wings in batches (do not overcrowd the pan so the oil temperature doesn't drop) for 9 to 12 minutes, until they are golden brown, crispy, and fully cooked.
Remove the wings and place them on a wire cooling rack (this keeps them crispier than paper towels).
Step 3: Make the Buffalo Sauce
In a small saucepan over low heat, melt the butter.
Add the hot sauce, honey, vinegar, and garlic powder.
Whisk well until combined and just starting to simmer (about 2 minutes), then remove from heat.
Step 4: Toss and Serve
Place the hot, fried wings into a large mixing bowl.
Pour the warm Buffalo sauce right over them.
Toss the wings gently until every piece is beautifully coated in the glossy sauce.