The perfect accompaniment to any barbecue or party food line up, these spiced wings are sure to fire up your guests and keep everyone wanting more!
If you don’t have a fryer, or would prefer a healthier option, you can bake these spiced sticky wings and they are just as tasty.
The recipe below will serve four or 2 very hungry people!
16 chicken wings
Neutral oil, for the fryer/deep pan
2 garlic cloves, crushed
120ml sour hot sauce
2 tsp cider vinegar
1 tsp dark brown sugar
2 carrots peeled and cut into batons (optional if you’d like to pretend this is healthy!)
2 celery sticks, de-stringed and cut into lengths (optional if you’d like to pretend this is healthy!)
Blue Cheese Sauce (Optional)
100g crumbled Roquefort
6 tbsp sour cream or crème fraiche
2 tbsp mayonnaise
2 tsp cider vinegar
1/4 tsp Worcestershire sauce
Chives chopped (optional)
When buying your wings, ask the butcher to separate into drumettes and flats. In order to get the crispiest wings possible, you’ll want to take them out of the bag prior to cooking and DRY them. You can dry using kitchen paper if you don’t have much time, or alternatively place them on a reach above a bowl in the fridge and leave to dry out for 1-12 hours. Remember to take your wings out of the fridge prior to cooking to allow enough time to bring them to room temperature.
When you’re ready to cook, heat your oven on low – this will just be to keep the wings warm after frying in batches. Alternatively heat oven 180C/160C(fan) or gas 4 if you’re baking your wings.
The Blue Cheese Dip
Traditionally Buffalo wings are served with a blue cheese dip. If you wish to make one, simply mash the cheese, sour cream or crème fraiche in a small bowl and stir in the mayonnaise, vinegar, Worcester sauce and chives. Season with freshly ground black pepper to taste.
The Hot Sauce
Fry some freshly grated fresh garlic with butter in a pan, then add the hot sauce and whisk to continue. After the sauce is mixed in, take off the heat and taste, you add always add more hot sauce if you prefer your wings really hot! Add the vinegar in sugar and mix to combine.
Heat oil in a pan/deep fat fryer until it reaches a temperate of 170°C. Place a tray in the oven lined with foil, ready for keeping your wings warm once cooked.
Fry the wings in batches for roughly 10-12 minute, or until golden and crisp, transferring to the oven as you go.
Once your wings are all cooked, serve with your hot sauce and blue cheese dip!