Spicy Buffalo-ish Chicken Wings
If you know me, you know I love wings. I’ve probably brought them over to your house or served them to you at my place at some point during our friendship. They also make a regular appearance on my weekly menu because they are my FAVOURITE part of the chicken. Given my love of the wing, I have a gazillion recipes for them. Okay, not literally a gazillion, but you catch my drift, it’s A LOT. This is one of them that I have been cooking and tweaking for years.
This recipe is based off the regular buffalo chicken recipe but with my own take on it. I prefer Siracha instead of Franks Hot sauce (because siracha all day, every day) and I don’t “crispen” my wings in the oven first. Because frankly, they almost always become dry when you “crispen” AND the skin becomes soggy when drench in sauce anyway – so, what is even the point?
As you can see, I have some strong opinions about this topic and I haven’t even shared them all with you yet. Regardless of where you sit on the buffalo wing issue, if you’re a lover of chicken wings, I think you will love this recipe. Don’t skip on the blue cheese sauce, even if you’re a blue cheese hater. Buy a mild creamy blue cheese rather than a strong one. When mixed with the other ingredients you won’t find it “offensive”. The dip gives a really nice funk which goes well with the wings and celery.
Spicy Buffalo-ish Wings
Ingredients
- 1kg chicken nibbles, drumettes & flats
- ¾ cup siracha chilli sauce, the red kind
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 50g unsalted butter, cubed
- 150g blue cheese
- ¼ cup mayonnaise
- ½ cup sour cream
- 2-3 tablespoons lemon juice
- 1 medium garlic clove, grated
- ½ teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Preheat oven to 200C (180C fan-forced) and line a large baking tray with aluminium foil.
- Onto the sheet tray dump in all the ingredients for the wings, besides the wings themselves and mix well to combine. Taste for seasoning and add more salt if needed. It should be quite spicy at this stage as the butter hasn’t melted and emulsified into the sauce. It will mellow out once cooked.
- Add in the wings, toss to coat evenly and place into your preheated oven. Cook for 30-45 minutes, tossing the wings a few 2-3 times through the cooking time to ensure even cooking and sauce coverage.
- While the wings are cooking, make the blue cheese dip by combining all the ingredients and using a fork to mash up the blue cheese. Cover and place in the fridge until ready to serve.
- Once the wings are cooked, serve on a large platter alongside the dip, fresh crunchy celery sticks and a load of napkins. Enjoy!
