One Dish

Cooking With Idols

2014.06.20: Buffalo Chicken

Maa-kun loves chicken wings and so do I!

Sakamoto Masayuki's Buffalo Chicken
Recipe type: Main, Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 wings
  • Kabocha: ½ one
  • Chicken wings: 6
  • Soy sauce: ½tbsp
  • Paprika powder: ¼tsp (twice)
  • Flour: 3tbsp
  • Cooking oil: 2tbsp
  • Butter: 2tbsp, melted
  • Ketchup: 2tbsp
  • Pepper sauce: 1tbsp
  • Red pepper: 1 (cut into flakes)
  • Garlic: appropriate amount, grated
  • Salt: ¼tsp
  • Watercress: to garnish
  1. Cook the kabocha in saran wrap in a 600w microwave oven for about 2 minutes.
  2. When it's done, cut it in half. Cut one half into halves again, then into sixths.
  3. Cut a slit down each chicken wing to help it absorb more flavour.
  4. Toss the wings into a ziploc bag.
  5. In the bag, pour the soy sauce and paprika powder and mix that over the chicken wings.
  6. When everything is sufficiently covered, leave it to marinate for 10 minutes.
  7. Pour the flour into the bag and coat everything.
  8. In a pan, add the cooking oil, and when it's heated, add the wings and kabocha.
  9. Cover and let simmer for about 10 minutes or until fully cooked, flipping once halfway through to cook both sides.
  10. While the second side cooks, make the sauce: butter, ketchup, pepper sauce, red pepper flakes, garlic, paprika powder, and salt, and mix well.
  11. When the wings are done, coat them well in the sauce.
  12. Plate with the kobucha and garnish with watercress


2014appetizerschickenmain dish

tokaikko • December 11, 2014

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