Raymon Kim's Buffalo Hot Wings
Authentic American-style buffalo wings simmered with aromatic vegetables to remove grease, then pan-seared until crispy and tossed in a spicy-sour sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- After boiling, refrigerate the chicken wings for about a day to chill thoroughly—this causes the gelatin in the skin to solidify, resulting in a much chewier and crispier texture when pan-seared.
- Since the chicken wings are already fully cooked during boiling, avoid high heat during pan-searing; focus only on quickly developing color and crispiness on the outside to prevent dryness.
Recommended for
- Those who want to try a tangy and spicy authentic American-style wing instead of the usual store-bought chicken.
- Those who find frying inconvenient or too greasy and prefer a lighter, grilled-style chicken.
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