Fried Buffalo Wings with Spicy, Sweet, and Umami Sauce

The secret to creating great fried chicken at home is par-boiling the meat before frying. Believe it or not, this actually produces a incredibly crunchy piece of chicken while keeping the meat tender and juicy. Using wings gives you a ton of surface area for more crunch and more of the special sauce. The sauce in this recipe is a twist on the traditional Buffalo wing sauce with the addition of molasses and Worcestershire sauce for a slightly sweet and ‘umami’ flavor. Frying with lard adds flavor and extra crunch.

Step: 1

Pour the water into a large stock pot and stir in the salt, red pepper flakes, and chicken bouillon granules. Bring the mixture to a boil.

Step: 2

Cook the chicken wings to the boiling water until no longer pink inside and the juices run clear, about 10 minutes.

Step: 3

Drain the wings and set aside to cool until easy to handle, about 15 minutes.

Step: 4

Whisk the flour,

Step: 5

, paprika, 1 tablespoon of garlic powder, cayenne pepper, salt, and black pepper in a large bowl. Press chicken wings into the seasoned flour until lightly coated; tap off excess flour.

Step: 6

Heat canola oil and lard in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step: 7

Working in batches of about 6 wings at a time, deep-fry the wings until deep golden brown, 10 to 15 minutes. Set the wings aside to drain on paper towels.

Step: 8

Melt the butter in a large saucepan over low heat, and whisk in the hot pepper sauce, molasses, Worcestershire sauce, and 1 teaspoon of garlic powder. Remove sauce from the heat.

Step: 9

To serve, stir the wings into the sauce, working in batches, until coated. Transfer wings to a serving dish to serve.

Per Serving: 519 calories; protein 15.7g; carbohydrates 39.2g; fat 34.5g; cholesterol 79.6mg; sodium 2230.5mg.

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