Buffalo Wings

Crispy, puffed skin wings coated in a bright red, glossy, spicy sauce. The meat is juicy and falls right off the bone.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 975
• Protein: 58 g
• Carbs: 33 g
• Fat: 67 g

Ingredients

• 1 kg Chicken wingette ( separated at joints )
• 100 g Wheat flour
• 80 g Minimum butter sweet
• 2 tbsp Red wine vinegar
• 1 tbsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Apium graveolens ( in sticks )
• 150 g Plain Greek yogurt
• 50 g Roquefort sheep cheese ( crumbled )
• 1 tbsp Lime juice optional
• 120 ml Cayenne hot sauce
• 1 tsp Garlic powder

Instructions

1. Preparing the wings

   Separate the wings at the joints with a sharp knife. Pat the skin dry with paper towels: it must be perfectly dry for the crust to be crispy after cooking.

2. Dredging and seasoning

   In a large mixing bowl, mix the flour, garlic powder, smoked paprika, salt, and pepper. Toss the wings in and shake well to coat. Tap off the excess; they should be just lightly dusted.

3. Baking

   Arrange the pieces on a baking sheet without touching. Bake at 220°C (425°F). The skin should blister, brown, and become firm to the touch.

4. Making the Buffalo sauce

   Melt the butter in a small saucepan. Add the Cayenne hot sauce and the red wine vinegar. Whisk until the sauce is smooth, glossy, and coats the back of a spoon.

5. Final coating

   Remove the hot wings from the oven and immediately toss them in the sauce. Mix vigorously so they are all well coated and glossy.

6. Roquefort sauce and vegetables

   Mash the Roquefort with a fork into the Greek yogurt with a squeeze of lime juice. Cut the celery into clean sticks to provide crunch and freshness.

Chef's tips

• The secret is thermal shock: put your very cold wings into a very hot oven.
• Never cover the wings once coated in sauce, or the steam will soften the skin.

Storage

Keeps for 2 days in the fridge. Put them back under the oven grill for 5 minutes to regain crispiness.