Out of all the things New York has given me, Buffalo Crispy Chicken Wings remain the best. Forget the ones you’ve tasted before at the likes of TGI Friday’s or even Byron (the otherwise tastiest on the high street, in my opinion): these are the REAL DEAL.
I’ve posted a version of this recipe before, my Buttermilk Fried Chicken (which creates chicken tenders), but this one is more faithful to what you’ll find in the dive bars of the U-S-A. It’s everything you’d want out of chicken wings: from the melee of crispiness, spice and creaminess along with the tangy cool of the blue cheese dip it really is an absolute feast for the mouth.
Over in New York you’ll find the small crispy chicken wings, though I like to get as much meat (ooer) and crispiness as possible so buy the larger joints, it’s a good idea to get the best you can afford so go organic if at all possible, and dry them out overnight in the fridge if you can (if not a good dabbing with kitchen roll will suffice!).
Crispy Chicken Wings
One of the reasons why I adore this recipe so much is because it feels almost-healthy. Forget the deep-frying, these ones are oven baked!
The combination of the flour and baking powder dries the wings out to make them incredibly crispy and juicy, and there are so many flavours you only need serve with simple carrots and celery: veggies that cut through the richness of the hot sauce and the blue cheese dip beautifully.
Crispy Chicken Wings with Buffalo Sauce and Blue Cheese Dip
Ingredients
For the wings
- 1 pack chicken wings organic, if possible
- 1 tbsp plain flour
- half tbsp baking powder
- 1 tsp garlic salt
- 1 pinch dried thyme
- 2 tbsp Frank's hot sauce - buffalo
- 1 tbsp butter
For the blue cheese dip
- Half a pack dolcelatte cheese or another blue cheese - don't use the good stuff though, you want it sticky and pungent
- 90 grams Philadelphia cheese you can use the light version if you're feeling saintly
- 100 grams soured cream
- juice of half a lemon
- pinch of salt
Instructions
Start by drying out the chicken overnight in the fridge if you can. If not, pat well with kitchen roll. Heat your oven to 230 degrees C.
Mix together in a big bowl the flour, baking powder, garlic salt and thyme. Scoop the chicken wings into the bowl one by one and cover well with the dry mixture, making sure it's well into the nooks and crannies of the chicken.
Set a rack over a tin foil sheet on a baking tray and place the chicken on the rack, spaced well. Pop in the oven and cook for 20 minutes. Turn the chicken over and put back in the oven.
Turn the oven down to 160 degrees and cook for a further 30 minutes, or until golden and crispy.
Meanwhile, in a saucepan heat the hot sauce on a low heat. Add the butter and mix well til combined. Taste: if you want more heat add a little more sauce or a couple of batches of tabasco. Continue to heat until the wings are cooked.
make your blue cheese sauce by mixing all cheeses, sour cream and lemon juice together. Chop your carrots and celery (this is how they serve it in the states and the veg cuts through the heaviness of the meat and the sauce beautifully).
Remove your wings from the oven and toss well with the sauce. Serve with the veg and the sauce on the side. Demolish!