INGREDIENTS
(For the chicken wings)
- 1 kilo chicken wings
- 1 tsp. any granulated seasoning
- 1/4 cup margarine
- 1/4 cup hot sauce
- 1/2 cup banana ketchup
- 1/2 cup cooking oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. calamansi juice (for fried chicken marinade)
- 1 Tbsp. calamansi juice (for the sauce)
- Cornstarch for coating the chicken
(For the Tartar Sauce)
- 3/4 cup mayonnaise
- 2 teaspoons yellow onion, finely minced
- 2 1/2 teaspoons lemon juice
- 2 teaspoons sweet pickle relish
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
INSTRUCTIONS
(For the chicken wings)
- Wash the chicken wings and remove the any tiny feathers and cut the toenail at the tip.
- Drain any excess water of the washed chicken then coat them with calamansi juice, salt, granulated seasoning, and pepper.
- Marinate for at least 1 hour for best result.
- In a deep frying pan, heat some cooking oil, just enough to cover the chicken wings while deep frying.
- Coat the chicken wings with cornstarch before frying. You can use a strong plastic bag then shake and coat the chicken with cornstarch.
- Deep fry the chicken wings until golden brown.
- Drain the excess oil in a strainer or paper towel.
- In a saucepan, melt the margarine and add in the hot sauce, calamansi juice and banana ketchup. Mix very well and simmer for a few seconds.
- Then add in the fried chicken wings and stir cook until each have been well coated with the sauce.
(For the Tartar Sauce)
- Combine mayonnaise and lemon juice in a bowl. Mix well.
- Whisk in the sweet pickle relish and onion.
- Add salt and pepper and then continue whisking until all the ingredients are well incorporated.
- Cover and then chill in the fridge for a couple of hours.
Serve with Buffalo wings! Enjoy!
Credits to: panlasangpinoymeatrecipes.com
