Buffalo Chicken Wings Share this recipe
- Ready in: 30 mins
- Serves: 4
- Complexity: easy
- 1 pack of chicken wings (prepared as mentioned above)
- 1 tbsp of oil
- salt and pepper
- 160g of flour
- 1 tbsp of vinegar
- ¼ tsp of cayenne pepper
- ¼ tsp of garlic powder
- dash of Worcestershire sauce
- 6 tbsp of Louisiana hot sauce
- 100g of butter
- Blue Cheese Dressing
- 100g of Cabrales
- 2 spring onions (finely chopped)
- 1 small tub of sour cream
- dash of vinegar
- dash of lemon juice
- 200ml of mayo
Chicken wings have got to be the biggest bargain and most delicious of all chicken packs.
However, there’s a bit of preparation involved if you want that ultimate wing experience.
Golden rule numero uno: absolutely no feathers whatsoever. Joint the wings, remove
the tips, scrape the skin with a knife and meticulously remove all feathers. You can
deep fry them like the original recipe, but I prefer to bake them.
Toss the wings in oil, season with salt
and pepper and roll in flour. Oven bake
on a greased sheet for 20 minutes
either side at 200°C.
Make sauce by
simmering ingredients together until
butter has melted, then whisk. When the
wings are ready put them in a bowl, pour
over the sauce, then toss, coating every
piece. Serve the wings with blue cheese
dressing and celery and carrot sticks.
To make blue cheese dressing, blend
ingredients together to form a rich creamy
If you want an even quicker method you can
buy an excellent bottled wing sauce. Try
Frank’s or Wing-Time. Simply heat and toss.
Try substituting the hot sauce with one
of our chipotle sauces. Iguana and El
Yucateco are great brands.