Buffalo wings
Chicken wings fried until crisp, tossed in a buttery hot pepper sauce and served with celery sticks and a cool blue cheese dip.
Method
- 1
Pat the wings very dry with kitchen paper and toss them with the salt.
- 2
For the dip, mash the blue cheese into the sour cream, then stir in the mayonnaise, lemon juice and pepper and chill.
- 3
Pour the oil into a large heavy pot, no more than half full, and heat it to 190°C.
- 4
Fry half the wings, stirring now and then, until deep golden and crisp.
- 5
Drain them on a wire rack over a tray and let the oil come back to 190°C.
- 6
Fry the second batch the same way.
- 7
Melt the butter with the hot sauce and garlic powder in a small pan, whisking until smooth.
- 8
Toss the hot wings with the sauce in a large bowl until glossy and evenly coated.
- 9
Serve straight away with the celery and the blue cheese dip.
Notes
- To bake instead, toss the dry wings with 1 tbsp baking powder and the salt and roast on a rack at 220°C for about 45 minutes, turning halfway.
- More butter makes the sauce milder and richer. More hot sauce makes it sharper and hotter.
- Check the gluten-free label on the hot sauce if that matters to you.
Equipment
Large heavy pot, Cooking thermometer, Slotted spoon or spider, Wire rack, Baking tray, Small saucepan, Large bowl