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Buffalo Chicken Wings

  • Chicken
Time30 Minutes Serves4 CuisineAmerican
Buffalo Chicken Wings

Crispy wings, big heat, cooling ranch to bring it back from the edge. The potato starch gives you that shatter-crisp coating, Buffalo Soldier does the seasoning heavy lifting, and a drenching of Buffalo Sriracha takes it properly over the top. Serve with a quick ranch dip and plenty of pickles. Napkins non-negotiable.

ingredients

  • 1kg chicken wings
  • 4 tbsp Buffalo Soldier Seasoning
  • 2 tbsp potato starch
  • 250ml mayonnaise
  • 2 tbsp Ranch Seasoning
  • Buffalo Sriracha Sauce, to serve
  • Pickles, to serve

Buy the items

Buffalo Soldier Wing Rub
Buffalo Soldier Rub
200g £8.99
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Impressive Rooster - Buffalo Sriracha Hot Sauce
Impressive Rooster - Buffalo Sriracha Hot Sauce
350ml £5.95
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Ranch Seasoning
Ranch Seasoning
170g £8.99
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Directions

  1. Toss the wings in the potato starch and half the Buffalo Soldier until evenly coated.
  2. Heat the oil to 180°C and fry the wings until golden, crisp and at least 72°C internal. Remove from the oil and drain briefly.
  3. While still hot, sprinkle over the remaining Buffalo Soldier and drench with Buffalo Sriracha.
  4. Mix the mayonnaise and Ranch together for a quick dip. Serve alongside the wings with pickles of your choice.

Tip: Make sure the wings are properly dry before they hit the starch. The drier the skin, the crispier the wing.

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