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Buffalo Chicken Wings Share this recipe

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  • 1 pack of chicken wings (prepared as mentioned above)
  • 1 tbsp of oil
  • salt and pepper
  • 160g of flour
  • Sauce
  • 1 tbsp of vinegar
  • ¼ tsp of cayenne pepper
  • ¼ tsp of garlic powder
  • dash of Worcestershire sauce
  • salt
  • 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


  1. 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.

  2. 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.

  3. To make blue cheese dressing, blend
    ingredients together to form a rich creamy

  4. 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.

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