Chinese Style Buffalo Wings  SERVES : 2 | PREPARATION TIME 10 MINUTES | COOKING TIME 20 - 30 MINUTES 

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ABOUT THE RECIPE 

We’ve all heard of and probably tasted, the American style buffalo wing, smothered in its rich, spicy and very tangy sauce. 
Well my Chinese style wings deliver just as much mouth-watering action; they’re crispy and juicy with a spicy twang thanks to the fermented chilli beans. 
Set your taste buds on high alert because there’s going to be a lot going on with each bite. 

METHOD 

Remove the tips from the wings and carefully separate each wing into the drumette and flat. Pat each piece dry with kitchen paper and set to one side. 
 
Heat a large saucepan with 750ml Oil to 175c. 
 
Place ½ cup corn flour into a large bowl and dredge each wing, banging off the excess. Carefully fry the wings, in batches so as not to overcrowd the pan, for 8-10 minutes or until the chicken is completely cooked. Drain on a wire rack or kitchen paper and set to one side. 
 
Once all of the wings have been fried, heat your wok over a medium heat and add your cooked wings with the chilli bean sauce, vinegar, tomato puree, soy sauce and sugar. Combine well and transfer to your serving plate. 
 
Chinese Style Buffalo Wings

INGREDIENTS 

500g Chicken Wings 
2 tbsp. Chilli Bean Sauce 
½ Cup Corn Flour 
5 tbsp. Rice Vinegar or Apple Cider Vinegar 
1 ½ tbsp. Tomato Puree 
 
Store Cupboard Ingredients 
2 tbsp. Light Soy sauce 
2 tbsp. Sugar 
750ml Vegetable Oil for Deep Frying 

More cook-alongs from the Chinese Takeaway Kitchen 

ABOUT THE RECIPE 

We’ve all heard of and probably tasted, the American style buffalo wing, smothered in its rich, spicy and very tangy sauce. 
Well my Chinese style wings deliver just as much mouth-watering action; they’re crispy and juicy with a spicy twang thanks to the fermented chilli beans. 
Set your taste buds on high alert because there’s going to be a lot going on with each bite. 

METHOD 

Remove the tips from the wings and carefully separate each wing into the drumette and flat. Pat each piece dry with kitchen paper and set to one side. 
 
Heat a large saucepan with 750ml Oil to 175c. 
 
Place ½ cup corn flour into a large bowl and dredge each wing, banging off the excess. Carefully fry the wings, in batches so as not to overcrowd the pan, for 8-10 minutes or until the chicken is completely cooked. Drain on a wire rack or kitchen paper and set to one side. 
 
Once all of the wings have been fried, heat your wok over a medium heat and add your cooked wings with the chilli bean sauce, vinegar, tomato puree, soy sauce and sugar. Combine well and transfer to your serving plate. 
 
Chinese Style Buffalo Wings

INGREDIENTS 

500g Chicken Wings 
2 tbsp. Chilli Bean Sauce 
½ Cup Corn Flour 
5 tbsp. Rice Vinegar or Apple Cider Vinegar 
1 ½ tbsp. Tomato Puree 
 
Store Cupboard Ingredients 
2 tbsp. Light Soy sauce 
2 tbsp. Sugar 
750ml Vegetable Oil for Deep Frying 

Subscribe to my YouTube channel for more exciting recipes! 

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