BUFFALO WINGS

 

INGREDIENTS

Buffalo Sauce

  • 2 bottles of Franks Hot Sauce

  • Butter (amount depends on how hot you like it)

Chicken Wings

  • 500g Chicken Wings, tips removed and split into two parts.

  • 2 tbsp Baking Powder

  • Salt

  • 2 tbsp Black Pepper

  • 2 tbsp Smoked Paprika

  • 2 tbsp Cayenne Pepper

METHOD

  • Split your wings into three parts and discard the tips. Get these wings dry now. (You can pat them with kitchen roll or leave on a rack in the fridge overnight.)

  • Preheat your oven to 120C. 

  • Add the baking powder, Salt, Black Pepper & Cayenne Pepper to the wings and stir, shake and coat properly.

  • Oil the rack, so the wings don’t stick, and then place all wings on the rack on a baking tray.

  • Place these at the bottom of the oven for 40 minutes. This will stop the wings loosing too much moisture and will slowly cook them.

  • While this is cooking you want to add all your franks hot sauce to a pan on a low to medium heat. Once this is starting to get warm but not too hot add your butter. Depending on how hot you want the sauce/how unhealthy you want to be, is how much butter you add. Equal butter to hot sauce is the standard buffalo sauce. It is important to whisky this as the butter melts. This will stop the butter from splitting. Once a glossy buffalo sauce you can take off the heat, cover and leave until wings are ready.

  • Remove the wings from the oven and turn up your oven to 230C. Once the oven has reached temperature, pop your wings back in at the top of the oven. The idea here is to finish cooking them but what we’re really after is crispy skin. If you see the skin bubbling then you’re on the right track. After 10/15 mins have a look and see if they are dark and crispy. If you think they’re done, take a wing out. Open it up have a look and a taste.

  • Take wings off the rack and add to a big bowl. Cover generously with the sauce, toss so they are fully covered and then serve with Celery Sticks and Blue Cheese Dip.

BLUE CHEESE DIP

  • INGREDIENTS

  • 1/2 garlic clove

  • 4 tbsp Sour Cream

  • 100g Blue Cheese (Whatever you like, crumbly works well. Gorgonzola is also good)

  • 1 spoonful mayo

  • Dash cider vinegar

  • 1/2 Lemon

  • Chives

  • Salt & Pepper

  • Celery

METHOD

  • Finely dice your half a clove garlic. As small a dice as possible. Add this to a bowl.

  • Add Sea Salt and Pepper to the same bowl.

  • Get your blue cheese and dice up into small bits, add most, but not all of it to the bowl.

  • Here you want to combine the cheese with the garlic, salt and pepper. Add a dash of vinegar and lemon juice. You don’t want to use a food processor here, its about a bit of hard work and creating almost a blue cheese paste. Then start to add your mayonnaise and sour cream and combine until you have a reasonably thick sauce. Taste and adjust seasoning, you may want to loosen the sauce with more lemon juice.

  • Add the remaining crumbled cheese and finely diced chives. 

  • Slice up some celery into sticks and serve with your buffalo wings!