Wedges, hot dipping sauce & Buffalo fried chicken wings
Serving: 4
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Directions
- Rinse and pat dry the chicken wings
- In a bowl combine garlic powder, onion powder, cumin, chilli powder, cayenne pepper, salt and olive oil in a bowl.
- Sprinkle over the chicken wings and toss to coat completely. Cover and refrigerate for at least 1 hour.
- After the wings have marinated, preheat oven to 200c.
- Mix panko and dry breadcrumbs in a bowl. Dip wings into the egg mixture and then into breadcrumbs and coat completely.
- Deep fry till golden brown and cooked through.
- While chicken wings are frying, combine mayonnaise, sriracha, limejuice, vinegar and salt. Transfer to a bowl. Serve with crispy red skin potato wedges.
- Foodie Fact: Buffalo wings get their name from their place of the invention: Buffalo, New York.
Ingredients
- 500 g chicken wings cut at the joint and tips trimmed
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 tbsp olive oil
- ½ cup panko breadcrumbs
- ½ cup plain dry breadcrumbs
- 1 Egg
- ½ cup mayonnaise
- 3 Sriracha Sauce
- Juice of 1 lime
- 1 tsp vinegar
- ½ tsp salt