Fly without Wings!

I was thinking of another title for this post but I cant help omitting the word wings since I'll be sharing my own version of Spicy Chicken Buffalo Wings. Commonly this dish uses spices and blue cheese and some herbs. I find them a bit expensive specially for a simple Pinoy. So I came up with a much cheaper and easily available ingredients that is at par with the original recipe or others say "WINNER" "Panalo" "Kakagutom" "sarap na babalikbalikan". I heard these from those who have tried my dish. This dish was a first choice when my wife asked me on what to share to her office mates. She just got the "Excellence" Award with a monetary prize so she thought of sharing some of her blessings. I told her to just bring our special Pancit Palabok and some chicken wings. So here it is.

Ingredients:
For Marinating:

Chicken Wings - 2.5 kilos
Evaporated Milk - 1 can big
Salt and Pepper
Red Chili - 6 pcs. chopped
Knorr Chicken Seasoning powder

For the Coating:

Flour 500 grams
Cornstarch - 250 grams
Salt and pepper
3 large eggs beaten and placed in a bowl

For the Spicy Sauce:

Sweet Chili sauce (Del Monte or jufran) - 1 bottle
Catsup - any brand 3 tablespoon
Sugar - to taste
salt and Pepper
Onions - 2 medium size chopped finely
Garlic - 1 head chopped finely
Red Chili - 4 pcs chopped
Green Chili (Siling panigang) - 3 pcs sliced thinly
Cilantro - chopped finely
Cornstarch - 2 tablespoon mixed with 1 cup water to make a slurry

Procedure:
Wash the chicken wings thoroughly and remove small feathers from the tip. allow it to drain using a strainer. Put the chicken wings in a bowl and rub it with Salt and pepper. For every kilo of meat use 1 leveled tablespoon of salt. Peppers are added according to your preference. Add knorr Chicken powder seasoning and mix them well with the wings. Add sugar just a tablespoon and the red chilli. then pour in the milk and mix them well. Place in the refrigerator overnight to allow proper marinating. Milk makes the meat more tender and juicier due to the lactic acid contained in the milk.

The following day:

Combine the flour and cornstarch through sifting. Use a strainer for this. add some salt and pepper. Beat 3 to 4 eggs and set them aside. Get the chicken wings ahead of time to allow thawing. Then one by one dip the chicken on to the eggs using your right hand and roll them on to the flour coating using the other hand. Then drop them on to the fryer using 1 litter of oil. make sure that your oil is hot enough before frying the wings. It will take 3 to 6 minutes before the wings are cooked. Set aside and let them drip on to a paper towel to remove excess oil.

saute onions and garlic then add 1 bottle of sweet chili sauce and the catsup, lower the heat so that the sauce wont evaporate or dry up easily. Add Cilantro, red chili and green chili. Add salt and pepper to taste. Add some water, just a cup will do then add the slurry mixture slowly to thicken the sauce a bit. After a minute just drop all the chicken wings in  and mix them well. Make sure that every wings are properly coated with sauce. Placed them all in a baking dish and pop into the oven for 5 minutes (pre-heat the oven at 250 degrees). Then serve and sprinkle some cilantro on top of it.