Asian-Style Buffalo Drumsticks

The secret of this recipe lies in the sauce; the hotter it is, the better! However, you can also adjust the amount of chilli sauce according to the demands of your guests. The original recipe uses butter but I found that the addition of Q.B.B. Pure Ghee makes the sauce not only thick but also flavourful. You can substitute drumsticks for wings.

Preparation time: 15 minutes + overnight

Baking time: 35 minutes

Serves: 4

50 ml ginger juice

½ teaspoon salt

½ teaspoon ground pepper

1 teaspoon Chinese sesame oil

1 teaspoon sugar

8 chicken drumsticks

Oil for deep frying

TO MAKE THE SAUCE

100 g Q.B.B. Pure Ghee

3 sprigs curry leaves

150 ml evaporated milk

5 g sugar

2 g salt

200 ml hot chilli sauce

60 ml tomato sauce

2 sprigs curry leaves, shredded

METHOD

  1. Place the first 6 ingredients and combine well. Transfer to a Ziploc bag or an airtight container and marinate in the fridge overnight.
  2. Heat oil in a wok and deep-fry drumsticks until golden brown. Dish out and drain well on paper towels. Alternatively bake them in preheated oven of 180°C for 35 minutes.
  3. TO MAKE THE SAUCE, place Q.B.B. Pure Ghee in a non-stick saucepan over medium low heat, and allow to melt. Fry the curry leaves until aromatic. Add the evaporated milk and bring to a boil over low heat.
  4. Add the rest of the sauce ingredients, and cook till the sauce thickens.
  5. Add the fried drumsticks to the pan and toss to coat them in the sauce. Dish out, sprinkle the shredded curry leaves over and serve hot.

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