Empty My Fridge
Crispy Baked Buffalo Wings
Ingredients
- Chicken wing1 kg
- Aluminium-free baking powder It has to be baking powder NOT baking soda · see further notes on baking powder below2 tbsp
- Salt¾ tsp
- Pepper½ tsp
- Hot sauce150 ml
- Butter120 g
- Apple cider vinegar1 ½ tbsp
- Worcestershire sauce1 ½ tsp
- Garlic · peeled minced2 cloves
- Honey1 tbsp
- Sour cream120 g
- Mayonnaise3 tbsp
- Blue cheese75 g
- Parsley · dried
- Carrot · peeled2
- Celery2 sticks
Instructions
- Preheat the oven to 120°C/250°F (fan). Place a rack on a large baking tray.
- Cut each wing at the joint into a mini wing and a drumette. Pat the wings dry with paper towels, then toss them in a large bowl with the baking powder, salt and pepper. Discard any leftover coating.
- Arrange the wings in a single layer on the rack, skin side up, touching is fine. Bake on the lower shelf for 30 minutes.
- Raise the oven to 220°C/425°F (fan) and rotate the tray. Bake a further 45 to 50 minutes, until the wings are lightly golden and crispy. Let them cool slightly.
- Put the hot sauce, butter, cider vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Over medium-high heat, bring to a gentle simmer while stirring, then turn off the heat.
- Mix the blue cheese sauce ingredients in a bowl until smooth.
- Toss the wings in the buffalo sauce and serve with the blue cheese sauce, carrots and celery.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicCheeseCarrotCelerySour creamChicken wingBlue cheese
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