These tangy crispy drumettes capture all the flavours of a good buffalo wing and there's really no way to go wrong here. This Tangy Buffalo Chicken Drumettes recipe is shared by home cook Ng Wei Chee.
The texture and flavours pair so well together. We love how each drumette is super crispy on the outside but moist and juicy inside. It is coated with a special tangy sauce that packs a surprising punch with every bite! The tanginess from the sauce stimulates the appetite and makes you want to reach out for another drumette.
Here's what you need. Like any good fried chicken recipe, this one starts with preparing the batter. A good batter helps create that nice crispy crust on the fried chicken. In a bowl, stir plain flour, corn flour, baking powder and salt together. Add water gradually and alternate the direction of stirring to prevent gluten from developing. Pour in oil and stir to combine.
For this recipe, we're using Kee Song Lacto Chicken Drumette. Drumette is the upper portion of the wing that's attached to the main part of the chicken. It's just the right size to serve for gatherings or to indulge in a few more pieces.
Because we believe finger food can be made healthier too. We are using Kee Song Lacto Chicken Drumette as it ensures quality and nutritional value to the food. The organic chickens are fed with lactobacillus which benefits in their growth and makes them more nutritious to consume. Best of all, the chicken meat remains deliciously tender when fried!
Next, coat the drumettes evenly in the batter. Heat up the oil and work in smaller batches to fry the drumettes. This ensures the drumettes are evenly cooked.
Heat up the sauce and stir on low heat. When the sauce is ready, add in the drumettes and toss till the drumettes are coated and glossy. Serve it right away with some crunchy celery sticks and carrots on the side.
Football season is approaching, so save this recipe and make it on game day! This Tangy Buffalo Chicken Drumettes recipe might just win some fans over to your side.
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