INGREDIENTS:
- 1 kg chicken wings, each piece cut into two
- 1/4 cup all-purpose flour
- 1/2 tsp UFC iodized salt
- 1/20 tsp UFC Ground Pepper
- 1 tbsp butter [Hot sauce]
- 165 g Jufran Sweet Chili Sauce [Hot sauce]
- 1/2 tbsp Jufran Red Hot Chili Sauce [Hot sauce]
- 1/2 tsp paprika [Hot sauce]
- 1/4 tsp cayenne pepper [Hot sauce]
- 1/2 tsp UFC Iodized Salt [Hot sauce]
- 1/4 tsp UFC Ground Pepper [Hot sauce]
- 1/2 cup sour cream [Cheese sauce]
- 1/2 cup cheddar cheese, grated [Cheese sauce]
- 1/2 cup mayonnaise [Cheese sauce]
- 1 tbsp Datu Puti White Vinegar [Cheese sauce]
- 1 tsp garlic, minced [Cheese sauce]
- 5 stalks celery, cut into sticks [Side]
- 1 pc carrot, cut into sticks [Side]
- 1 pc small singkamas, cut into sticks [Side]
PROCEDURE:
1. Preheat the oven to 350F.
2. Combine all-purpose flour, salt, and pepper. Mix with chicken.
3. Deep-fry in preheated oil until golden brown. Set aside.
4. In a pan, melt butter. Add hot sauce ingredients. Simmer for 2 minutes.
5. In a bowl, combine together cheese sauce ingredients. Mix well until incorporated. Set aside.
6. Toss chicken with prepared hot sauce. Transfer chicken into an oven-proof pan. Bake for 10 minutes.
7. Serve with cheese sauce and cut vegetables.
