If you enter Brick Lane from the Aldgate East end you only need to walk a couple of minutes to spot this lovely American-style diner, which has a cult following for its buffalo wings. Owner
Place the wings in a bowl and sprinkle over the plain flour, cayenne pepper, salt and pepper. Toss together to make sure every piece is coated, then place in the fridge for 20 minutes.
Heat the vegetable oil to 190°C in a deep pan or a fryer and fry the wings in batches for about 12 minutes, or until golden. While the chicken is frying, make your hot sauce. Melt the butter in a pan over medium heat. Once it has melted, add the garlic powder and the entire bottle of Frank’s Red Hot Sauce and swirl around in the pan to mix. Set aside.
Drain the fried wings on kitchen paper, then toss them in the pan of hot sauce until all the pieces are well coated. Mix together the soured cream, mayonnaise and blue cheese in a bowl and serve with the buffalo wings.
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