Snacks
American
AmericanBuffalo Chicken Wings
Sticky, spicy American-style wings tossed in buttery hot sauce. The tiers climb from a quick oven bake to brined, double-cooked wings with a from-scratch blue cheese dip.
Gluten-free
Nut-free
Better version
Fresh wings baked on a rack, tossed in a proper Frank's-style buttery sauce.
Per serving£1.63
Total cost£6.50
Time1 hr
Ingredients for 4
- 900 g fresh chicken wings , split into flats and drums
- 2 tsp baking powder , gluten-free
- 100 ml cayenne hot sauce , such as Frank's
- 60 g butter
- 1 tbsp honey
- 2 cloves garlic , crushed
- 100 g soured cream , to serve
- 3 celery sticks , to serve
- salt and pepper , to taste
Method
- Pat the wings very dry, then toss with baking powder and salt.
- Arrange on a rack over a tray and bake at 220C for 40 to 45 minutes until crisp.
- Melt the butter with garlic, then whisk in the hot sauce and honey.
- Simmer the sauce for 2 minutes until glossy.
- Toss the crisp wings in the warm sauce.
- Serve with celery and soured cream.
Equipment
- wire rack
- baking tray
- small saucepan
The three ways, side by side
Budget
Frozen wings oven-baked and tossed in shop-bought hot sauce and butter.
Better
Fresh wings baked on a rack, tossed in a proper Frank's-style buttery sauce.
Ultimate
Buttermilk-brined, twice-fried wings with an emulsified hot sauce and from-scratch blue cheese dip.
