Buffalo Wings
By Groceree
Also known as Buffalo Chicken Wings · Hot Wings
Chicken wings baked dry until the skin blisters and crackles, then tossed in an emulsion of cayenne hot sauce and melted butter, with a blue cheese dip and raw celery alongside. The baking powder in the dry rub raises the pH of the skin so it browns and crisps in the oven instead of steaming.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 1 h 10 min
- Total
- 1 h 35 min
- Low carb
- High protein
Ingredients
Wings
chicken wings1.2 kg
baking powder1 tbsp
salt1 tsp
black pepper½ tsp
Sauce
cayenne pepper hot sauce120 ml
unsalted butter85 g
white wine vinegar1 tsp
Worcestershire sauce (optional)1 tsp
garlic powder½ tsp
Blue cheese dip
blue cheese100 g
soured cream100 g
mayonnaise100 g
lemon juice1 tbsp- black pepper
To serve
celery sticks4
Instructions
Blue cheese dip
- 01
Crumble the and mash half of it into the and until fairly smooth, then stir through the rest so there are still visible lumps. Add the and freshly ground , taste, and chill until needed. It needs no salt: the brings plenty.
Wings
- 02
Split the into drumettes and flats, discard the tips, and pat them as dry as you can with kitchen paper. Any surface moisture is water the oven has to drive off before the skin can start browning.
- 03
Toss them in a bowl with the , the and freshly ground until every piece has a thin, even, slightly chalky coating. Spread them skin side up on a rack set over a foil-lined tray, not touching.
- 04
Heat the oven to 120°C and bake the on the lower shelf for 30 minutes. Nothing much will appear to happen; this stage is rendering the fat out from under the skin.
- 05
Turn the oven up to 220°C, move the tray to the upper third and bake for a further 40 to 45 minutes, until the are deep golden and the skin is visibly blistered and tight. They should rattle rather than flop when you shake the tray, and the meat should show no pink at the bone.
Sauce
- 06
While the finish, cut the into cubes and warm the , , and in a small pan over low heat until it just steams.
- 07
Take the pan off the heat and whisk in the a cube at a time, letting each one disappear before adding the next. The should thicken slightly and turn opaque orange. If it boils it will split into oil and , so keep it off the direct heat.
To serve
- 08
Tip the hot into a large bowl, pour over the and toss until every piece is coated. Do this at the last moment: the skin starts to soften within minutes of being sauced.
- 09
Cut the into batons. Pile the onto a board or platter and serve with the dip and the batons.
Notes
- Use baking powder, not bicarbonate of soda. The same amount of bicarbonate will make the wings taste soapy and metallic.
- If you have time, leave the rubbed wings uncovered on the rack in the fridge for 4 hours or overnight before baking. The surface dries further and the skin comes out closer to fried.
- To fry instead, skip the baking powder and cook the dry wings in 180°C oil for 10 to 12 minutes until deep golden, then sauce them the same way. Either way the wings should be fully cooked and crisp before they meet the sauce.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 48 g
- Carbs
- 4 g
- Fat
- 63 g
Estimated from the ingredients.
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