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
Ultimate version
Buttermilk-brined, twice-fried wings with an emulsified hot sauce and from-scratch blue cheese dip.
Per serving£2.88
Total cost£11.50
Time1 hr 10 min
Ingredients for 4
- Wings
- 1 kg free-range chicken wings , split
- 1 l groundnut oil , for frying
- Brine
- 400 ml buttermilk
- 2 tsp fine salt
- Sauce
- 120 ml cayenne hot sauce
- 80 g cold butter , cubed
- 1 tbsp white wine vinegar
- Blue cheese dip
- 100 g Roquefort , crumbled
- 100 g creme fraiche
- 2 tbsp mayonnaise
- To serve
- 3 celery sticks , to serve
- salt and pepper , to taste
Method
- Brine the wings in buttermilk and salt for at least 2 hours, then drain and pat dry.
- Heat the oil to 150C and fry the wings in batches for 8 minutes, then rest.
- Increase the oil to 190C and fry again for 4 minutes until deep golden and crisp.
- For the sauce, warm the hot sauce and vinegar, then whisk in cold butter cube by cube to emulsify.
- Mash the Roquefort with creme fraiche and mayonnaise for the dip and season.
- Toss the twice-fried wings in the glossy sauce.
- Serve at once with the blue cheese dip and celery.
Equipment
- deep heavy pan
- thermometer
- wire rack
- whisk
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.
