Buffalo Wings
Photography by Manja Wachsmuth.
Baked wings doused in a hot and spicy sauce go perfectly with blue cheese dip and fresh, crunchy sticks of celery. I don’t use oil on the wings, as they have enough natural fat.
Serves: 4
INGREDIENTS
12 chicken wings
sea salt and ground pepper
Hot pepper sauce
90 grams butter
⅓ cup hot sauce
2 tablespoons maple syrup or honey
1 tablespoon lime or lemon juice
Blue Cheese Dipping Sauce
80 grams soft blue cheese
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon Worcestershire sauce
⅓ cup sour cream
⅓ cup mayonnaise
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Cut the wings through the natural joint into two pieces.
Place them in a single layer on a lined baking tray and season with salt and pepper.
Roast for 40 minutes until golden and cooked through, turning once during cooking.
Hot sauce: Melt the butter, hot sauce and maple syrup in a saucepan then stir in the lime juice. Set aside. If making ahead, reheat to serve as the butter will solidify.
To serve: Add the hot chicken wings to the hot pepper sauce and turn gently so they are all well coated. Serve with blue cheese dipping sauce and celery sticks if desired.
Blue Cheese Dipping Sauce: Mash all the ingredients together in a bowl and season, or if you prefer a smooth sauce then place everything in a food processor and blend until smooth. Makes 1 cup
Cook’s Tip: Depending on what’s in my fridge, I’ve used a smoked chilli hot sauce, Sriracha or a chipotle sauce – they all work beautifully.
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