Crispy chicken wings in a buffalo sauce make for a great beer snack especially when served with a tangy blue cheese dip!
SERVES: 8
TIME: 1 HOUR
INGREDIENTS
2 Kg Chicken wings, cut into drumettes and flats
1 tbsp Baking powder
1/2 tsp Salt
2 tsp Garlic powder
1/2 tsp of black pepper
BUFFALO SAUCE: 60g Unsalted butter, melted
220g cup Frank's Original Red Hot Sauce
1-2 tbsp Honey
1 tsp Worcestershire sauce
1 tbsp White wine vinegar
1/4 tsp Cayenne pepper
BLUE CHEESE DIP: 150g Blue cheese, crumbled
100g Sour cream
60g Mayonnaise
2 Garlic cloves, minced
1 tbsp lemon juice
Salt & Pepper
FOR SERVING:
Celery sticks for serving
INSTRUCTIONS
Adjust oven rack to upper-middle position and preheat oven to 230°C. Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside. (Alternatively follow these steps for your Air fryer).
While the oven is heating, in a bowl mix together the blue cheese, sour cream, mayonnaise, garlic and lemon juice, then season with salt a pepper to taste. Keep in the fridge until ready to serve.
Pat dry chicken wings with paper towels, removing as much moisture as you can. Transfer them to a large bowl.
In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
Arrange on rack, leaving space between each wing.
Bake for 30 minutes; flip and continue to cook until crisp and golden brown, about 20-30 minutes longer, until golden browned and crispy.
While wings are cooking, whisk together hot sauce, butter, honey, worcestershire sauce, white wine vinegar and cayenne pepper. Toss wings through the sauce to evenly coat.
Serve wings immediately with the blue cheese dressing and celery sticks.
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