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October 23, 2020

Crispy Crunchy Buffalo Wings

Posted on March 18, 2016 by in Chicken

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Crispy crunchy buffalo wing

Crispy Crunchy Buffalo wings………. phew, I threw caution to the wind after the 6th one! No wonder the Colonel limits their orders to 6 or 12 chicken wings.

These crispy crunchy chicken wings are so addictive and crispy and crunchy is definitely not the only two descriptions I could think of. Think spicy, zingy, hot, flavorsome, wholesome and let’s not forget downright delicious! My advise to you is to make a bucket full of these. They literally fly off the plate and dipped into some sour cream or hot and spicy guacamole, they are just the perfect balance between hot, cold, crunchy, cream and sour.

Crispy crunchy buffalo wing

I know many of you are intimidated by crumbing food. It really is not hard work, it is messy for sure, but I always make it worth the effort and crumb a lot of whatever I am making and keep my freezer stocked.

A few key points to successful crumbing:

  • for extra crunch, I use Panko Crumbs ( available at all Asian food stores. Woolworths breadcrumbs is also very good)
  • for my flour mix, I add some cornflour, it adds another crunch element
  • season the meat, season the flour, season the egg and season the crumbs
  • Use enough oil so that meat does not stick to the bottom of the pot or pan
  • I prefer using my wok for frying the crispy crunchy buffalo wings

Crispy crunchy buffalo wing

Crispy Crunchy Buffalo Wings

makes 36


3 packets chicken wings ( 8 wings each

500 ml buttermilk

10 ml smoked paprika

5 ml cayenne pepper

5 ml salt

zest of 1 lime

For the crumbing

500 ml flour

250 ml cornflour

15 ml Woolworths Chipotle seasoning (or BBQ spice)

6 eggs – lightly beaten

450 g Woolworths Breadcrumbs ( about 4 cups)

10 ml salt

oil for frying

Crispy crunchy buffalo wing


Use a sharp knife and cut the wings into portions (wingettes and c drumettes). Here is how! Place the chicken pieces in a glass bowl and cover with butter milk,smoked paprika, cayenne paper and salt. Marinade for  a few hour or overnight.

When you are ready to start crumbing, take time to set up a crumbing station. Use 3 bowls.

Bowl #1

Mix flour, cornflour and chipotle season.

Bowl #2

Lightly beat the eggs and add a little salt.

Bowl #3

Mix breadcrumbs with the salt


Dip each chicken piece in the seasoned flour, then the egg wash and lastly in the breadcrumbs. Place on a baking sheet and repeat with all the other pieces. Refrigerate the chicken for at least 1 hour.

Heat the oil in the pan or wok and fry the chicken pieces until golden brown. If the chicken browns to quickly, but the inside is still raw, lower the temperature of the oil.

Serve these crispy crunchy buffalo wings with sour cream and guacamole with extra chili.

Crispy crunchy buffalo wing

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One Response to “Crispy Crunchy Buffalo Wings”

  1. nadia@maisontravers 19 March 2016 at 12:16 pm #

    Wow! I can see that it must be tough to stop at just a few of these. They even look addictive!

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