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PINOY BUFFALO WINGS

Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION CHICKEN WINGS, cut wings from drummettes
1/2 tsp iodized fine salt
1/4 tsp pepper
1 cup cornstarch
3 cups cooking oil

Glaze

3 tsp soy sauce
1 cup tomato ketchup
1 tbsp hot sauce
1 tsp garlic powder
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED

Dipping Sauce (optional)

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tbsp lemon juice
1/2 tsp iodized fine salt

Procedure:

  1. With a kitchen towel, pat dry chicken. Season with salt and pepper and then dredge in cornstarch. Shake off excess cornstarch.
  2. In hot oil, deep fry chicken for 3-5 minutes or until cooked through. Drain excess oil on paper towels or place on a wire rack. Meantime, lower heat to keep the oil hot.
  3. In a pan, combine all glaze ingredients and bring to a boil. Simmer for 2 minutes or until sauce thickens. Set aside.
  4. Combine dipping sauce ingredients and keep refrigerated.
  5. Before serving, refry chicken over high heat for 1 minute. Shake off excess oil and toss into the glaze.

Makes 4 servings

(Yield: 16 wings & 1 cup sauce/4 pc wings & 1/4 cup sauce per serving)

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