Buffalo wings are crisp-cooked, spicy-buttery chicken wings – the classic American game-day bite. They are best served with a blue-cheese or yoghurt dip and celery.
1. Salt the 800 g chicken wings and toss them in the 50 g wheat flour.
2. Fry them crisp in the 300 ml hot oil.
3. Melt the 50 g butter and mix in the 3 tablespoons hot Piros Arany pepper paste.
4. Toss the fried wings well in the spicy-buttery sauce.
5. Serve with a dip and celery.
Tip: They turn out really crisp if fried twice (first at a lower, then at a higher temperature).
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