W FOOD & DRINK
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
BUFFALO WINGS
INGREDIENTS (SERVES 4) METHOD
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Chicken wings
Hot Pepper Sauce
250g butter
250g brown sugar
Worcestershire sauce
Finely diced onion
Salt
Minced Garlic
White wine vinegar
Cayenne pepper
Szechuan peppercorns
Cornflour
Buttermilk
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Firstly, marinate your chicken wings overnight in the buttermilk. This will ensure they are
beautifully succulent when you eat them.
To make the sauce:
• In a pan fry off the onion and garlic in a little butter until they are nice and soft. Add 1 tbsp
of wine vinegar and 1 tbsp of Worcestershire sauce. Now add the brown sugar and butter and
melt together. When the mixture is combined, and bubbling add the hot sauce. You will need
about the 500ml or just do it to your desired taste. Now if you want to spice it up a little add
your crushed Szechuan peppercorns and cayenne pepper. If needed add a little salt and just
adjust the flavours to get the right balance for you.
• Allow the sauce to thicken and let it come to room temp while you prepare the chicken.
• Remove the chicken from the buttermilk and place on a wire rack to allow the excess fall of
the wings. In a bowl place the cornflour and press the wings into it firmly. You should have a
nice coating on the skin. If it fails to stick the first time just leave them for five minutes and dip
them in the flour again.
• Once your wings have a nice coating deep fry until cooked. In hot oil at 190 o c this should
take between 9-12 mins. Once your crispy wings come out the fryer set aside and heat up a
large frying pan or wok. One the pan is nice and hot place a good glug of your sauce and then
immediately put your chicken wings in and mix well. Ensure you have enough sauce cover all
the wings and you keep it all moving so not to burn the mixture. Place in a bowl to serve with
some chopped spring onion or coriander over the top and a pot of extra sauce for dipping.