Friday 13 May 2011


A lot of recipes have gone down in history yet still remain on trend. Buffalo wings is an old time classic yet still so popular. Unfortunately, not all are created equal. I am sorry to say that I have been disappointed too many times by these little niblets. Fried chicken wings doused with hot pepper sauce just doesn't make the grade.

This is how I want my buffalo chicken to taste like. Sweet, spicy, crispy, sticky, succulent and well flavoured. Chicken wings are nice but boneless chicken meat just cuts to the chase and let's you get to the best part fast. 

The meat is coated just so. Both the meat and flour gets fried to a crisp. My choice of sauce has a balance of all the flavours that make people drool. To keep the crispness of the coating, the glaze is boiled first before the chicken is added in. No wet dripping sauce!

Yield: 4 appetizer size servings

Ingredients for the fried chicken:

6 chicken thighs, deboned, each piece cut into 4 strips
1/2 c. milk
1 tsp. lemon juice
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1 tsp. celery salt
1/2 tsp. ground pepper
1 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
cooking oil for frying


Marinate the chicken strips with the milk, lemon juice and salt for 30 minutes. Drain off the liquid. 

Mix the rest of the ingredients together in a separate bowl. Add half to the chicken and stir. The mixture will be sticky. 

Add the rest of the flour mixture and stir to coat. 

Fry a few pieces at a time in hot oil for 3-5 minutes per batch until golden brown, crisp and cooked through.

Ingredients for the buffalo style glaze:

2 tbsps. butter
2 tbsps. catsup
1 to 2 tsps. hot sauce
1 tbsp. paprika
1 tbsp. lemon juice
2 tsps. worcestershire sauce
1/2 tsp. celery salt
1/4 c. sugar
1/4 c. water


Mix all ingredients together in a big pan. Bring to a rolling boil. 

Add the chicken and stir quickly to coat and glaze the pieces. The chicken should be nicely glazed and still crispy. 

Transfer to a serving dish.

Ingredients for the dip:

1/2 c. cream cheese
1/3 c. milk
1/2. tsp. celery salt
1/2 tsp. garlic powder
1 tbsp. chopped chives
carrot and celery sticks for dipping


Gradually add the milk to the cream cheese while whisking. Add the seasonings and the chopped chives. Serve the dip with the vegetable sticks with the buffalo chicken.

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Buffalo Chicken Gyoza
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  1. Where was this Buffalo Chicken recipe when I was watching Pacquao Fight last week? This looks good and more hot sauce please. Thank you Adora! :)

  2. That looks delicious!! I wish I could pick it off my screen. :)

  3. buffalo chicken is my favorite, boneless better. Yours looks mouth watering worthy.

  4. That's yummy, Adora! One of my faves!

  5. Looks delicious! What a great idea to use chicken thighs! I always have them in my freezer too :o)


  6. Drool worthy picture there. This chicken looks amazing.

  7. These look so spicy and I love the red hot colour :D)! I made something similar today, Korean fried chicken.

    I should give this recipe a try, because this looks too good to miss...!

  8. OMG OMG OMG.... I MUST try this recipe Adora! I have all these ingredients at home but never had created something yummy like this! How ashamed. But thanks to you, let's give it a try. This will be a very popular dish for sure. Big thanks!

  9. Wow Adora this looks and sounds fantastic! Nice presentation and photos!!!

  10. Dear Adora, The buffalo chicken looks fantastic. I love the chicken thigh best of all also. It is less dry and juicy. Thank you for stopping by my blog, leaving a comment and following. It is very kind of you. Blessings, Catherine xo

  11. Buffalo chicken is my ultimate party menu :) I will try your version next time :)

  12. Thank you for the recipe. Your chicken really looks delicious!!

  13. Wow, they look delicious!! I was looking on people's blog's for a dinner idea as I'm having a mental block and now I have found what Im going to make!!! Love your blog to.

  14. Those look so good! My family would love these!

  15. wonderfully done chicken wings flavourful


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