Buffalo Wings
Ingredients
- 1 kgChicken wingette (separated at joints)
- 100 gWheat flour
- 80 gUnsalted butter
- 2 tbspRed wine vinegar
- 1 tbspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcApium graveolens (in sticks)
- 150 gPlain Greek yogurt
- 50 gRoquefort sheep cheese (crumbled)
- 1 tbspLime juice
- 120 mlCayenne hot sauce
- 1 tspGarlic powder
Method
Crispy, puffed skin wings coated in a bright red, glossy, spicy sauce. The meat is juicy and falls right off the bone.
- 1
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
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Put them back under the oven grill for 5 minutes to regain crispiness.
