Empty My Fridge
Crispy Baked Buffalo Wings
Zutaten
- Chicken wing1 kg
- Aluminium-free baking powder It has to be baking powder NOT baking soda · see further notes on baking powder below2 EL
- Salt¾ TL
- Pepper½ TL
- Hot sauce150 ml
- Butter120 g
- Apple cider vinegar1 ½ EL
- Worcestershire sauce1 ½ TL
- Garlic · peeled minced2 Zehen
- Honey1 EL
- Sour cream120 g
- Mayonnaise3 EL
- Blue cheese75 g
- Parsley · dried
- Carrot · peeled2
- Celery2 Stangen
Zubereitung
- 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.
Zusammengefasst aus dem Video von Kitchen Sanctuary. Schau es dir für die Details an.
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