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.
Tangy crispy chicken drumettes~! These deep fried and sauced drumettes have all the flavours that'll leave you hooked.
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 are using Kee Song Lacto Chicken Drumettes.
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!
Drumettes are just the right size to serve for gatherings or to indulge in a few more pieces
Next, coat the drumettes evenly in the batter.
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.
When the sauce is ready, add in the drumettes and toss till the drumettes are coated and glossy.
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.
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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| Servings | Prep Time |
| 4 to 5 pax | 40 minutes |
| Cook Time |
| 45 minutes |
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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.
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- 2 packets Kee Song organic chicken drumettes approximate 14 pcs, each 500g
- 2 L oil for deep frying. Sufficient to fully submerge the chicken
- 50 g butter salted
- 150 ml Frank’s hot sauce
- ½ tsp worcestershire sauce
- ½ tsp cayenne pepper
- 1 tbsp garlic powder
- 100 g plain flour
- 30 g cornflour
- 4 g baking powder
- 160 g water
- ½ tsp salt
- 20 g cooking oil
- In a bowl, add in plain flour, corn flour, baking powder and salt. Stir mixture and gradually add in water. Alternate direction of stirring to prevent the gluten from developing.
- Add oil into the batter and continue stirring to combine. Let the batter rest for at least 30 minutes.
- While the batter is resting, remove the drumettes from the chiller and let it sit at room temperature for 30 mins. By doing this, it ensures the chicken will be cooked through.
- Optional: you may marinate the chicken with 1 tsp salt and 1 tsp pepper while it is resting.
- Coat the drumettes with the batter evenly.
- Pour oil into the saucepan and heat oil to 190 degree Celsius. Ensure the oil level is sufficient to cover the drumettes.
- Fry 5 drumettes at a time for 10 to 15 mins until it turns slightly dark brown. Cooking them in small batches ensures the chicken are well cooked inside and evenly crispy on the outside.
- Remove the drumettes from the saucepan, allow the oil to return to 190oC before adding the next batch.
- Pour the sauce ingredients into the pan. Stir on low heat to combine.
- Add in the drumettes, toss till drumettes are coated evenly and glossy. Serve immediately.
- Optional: You may reheat the drumettes at the oven on 200 degree Celsius.
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