I love footy, this should be no secret to you. If you tune in to the Drive Home, you’ll be well aware, lol. But when it’s more than just a game and becomes an event, let’s say Origin, a Grand Final or Superbowl and you’ve got multiple people watching, getting hungry maybe needing things to throw at that one guy whose team is beating everyone elses. Here it is, wings and dip. I always serve this with veggie sticks or sweet potato fries, you gotta balance it out, because that chicken isn’t really health food, to be honest. It’s a treat. So why not cook up some of my Buffalo Wings for your next party.

Prep Time: 45-60 min     
Serves:
However many people it takes to eat a kilo of wings, I say 4 if it’s a footy snack.
Ingredients
Ranch:

1/2 cup mayo
300ml sour cream
2 tbsp apple cider vinegar
2 tsp dry dill
1 tsp each of garlic powder, onion powder and coriander seed powder
Salt and white pepper to taste

Wings:
1L of vegetable oil
1 kg chicken wings
3/4 cup plain flour
1 tsp each of paprika, garlic powder, coriander seed powder and salt.
1/4 tsp cayenne 

Buffalo Sauce:
2/3 cup Franks Red Hot
1/2 cup cold unsalted butter
1/3 Cup white vinegar
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
1/2 tsp garlic powder
salt to taste

Serve up with some Sweet Potato Fries, and your favourite raw veggies to dip.

How to:
First thing, if you buy the wings connected, cut them at the joints and discard the tip. Also, feathers are not appreciated. So get rid of those too.

Mix up your flour and spices in a large mixing bowl. Toss the wings until coated. Refrigerate, could be up to a couple of hours ahead of cooking.

Whisk ranch ingredients in a bowl, cover and refrigerate. The longer this happens the more flavour you’ll get from the herbs in it.

Now to the Buffalo sauce, this is easy, but you’ve got to be focused on it. Add all your ingredients into a small saucepan on a med-low heat. Whisk and as soon as you see bubbles anywhere remove from heat and set aside.

Now you’re ready to wing it! XD If you use a fryer, good onya. I don’t have one, probably wouldn’t get used enough, so I go old school.  In a 20cm pot heat your oil up to about 180C.

Carefully drop in wings, shake or turn to make sure an even cook. Give them about 10 min, remove to drain over paper towel and start the next batch. I can usually do a kilo in 2 batches.

Toss cooked wings in Buffalo sauce and serve hot with ranch dip and lots of veggies.

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