Fried Chicken Wings with Sea Buckthorn Buffalo Sauce

Recipe by Nurperi Yigit
sea buckthorn hot sauce
Fried Chicken Wings with Sea Buckthorn Buffalo Sauce
Serves 2-3 portions
Sea Buckthorn Hot Sauce
Sea Buckthorn Hot Sauce
Ingredients
  • 700 g chicken wings, separated into flats and drumettes with wing tips removed
  • Salt and freshly ground black pepper, to taste
  • Neutral frying oil (such as canola or sunflower), for deep-frying
  • 50 g Seabuckthorn Hot Sauce
  • 30 g unsalted butter, melted 
  • 2 tbsp spring onions, finely sliced
Method
  1. Fill a deep fryer or heavy-bottomed pot with enough oil for deep-frying and heat it to 175°C (350°F).
  2. Pat the chicken wings thoroughly dry with paper towels and season with salt. 
  3. Carefully lower the wings into the hot oil in batches, avoiding overcrowding. Fry for 8 -10 minutes, turning occasionally, until the wings are golden brown, crispy, and reach an internal temperature of 74°C (165°F).
  4. Remove the wings with a slotted spoon or spider and place them on a wire rack set over a tray to drain for 1–2 minutes.
  5. While the wings are resting, combine the Sea Buckthorn Hot Sauce and melted butter in a large mixing bowl. Whisk until the mixture is glossy and fully emulsified.
  6. Add the hot fried wings to the bowl and toss until every wing is evenly coated in the sauce.
  7. Transfer to a serving platter and serve immediately while the wings are hot and crispy. Top with sliced spring onions for garnish. 

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