Buffalo Chicken Wings from a Rotisserie
This recipe is prepared in a Fri-Jado Rotisserie TDR-8-AC using baskets (accessory).
7000 g chicken wings
48 g salt, 20 g paprika powder, 20 g onion powder, 20 g black pepper
400 g cornstarch
600 g hot sauce, 400 g sweet chilli sauce, 480 g butter, 100 ml vinegar, 120 g honey
375 g peanuts, 2 bunches of spring onion
Start by seasoning the chicken wings. Mix salt, paprika powder, onion powder and black pepper in a mixing bowl. Spread this over the chicken wings and massage the mixture into the product. Let this soak in for 4 to 24 hours.
Make the Buffalo sauce. Pour the hot sauce, sweet chilli sauce, honey, vinegar and butter into a saucepan. Let it simmer for a while until it becomes a syrupy mixture.
After the seasoning has soaked into the wings, bread them with cornstarch. This retains the moisture during the cooking process and makes the wings crispy.
Put the chicken wings in Fri-Jado’s rotisserie baskets (appr. 1 kg product per basket).
Roast at 190°C between 25 and 35 minutes depending on the size.
When the chicken wings are ready, add the sauce and mix well.
Put the wings into trays, appr. 6 pieces per person. Finish with chopped peanuts and spring onion.