Traditionally, buffalo wings are deep fried then finished with the buffalo sauce made of hot sauce and butter. I prefer to use the oven or air fryer version. the secret for crispy skins wings are dry skin and baking powder just before roasting them.
Ingredients
Serves 4 –6
- 800g chicken wings
- 2 tsp. baking powder
- 1 tbsp smoked paprika
- salt and pepper
- 70ml red cayenne sauce or barbecue sauce (
- 50g butter, melted
- 1 tbsp honey
- 1 tsp corn flour, (diluted with 1 tbsp water)
- A few drops tabasco or similar (add a couple more dashes if you like heat!)
- Crème fraiche dip
- 4 tbsp crème fraiche
- 3 scallions, chopped
Method
- Dry overnight (optional) – If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
- Preheat oven to 130˚C.
- In a large bowl, toss the chicken wings in with the smoked paprika, baking powder and season with salt and pepper. Transfer to a baking tray or ideally on a tray set with a rack.
- Place in the oven and slow roast for 30 minutes on the low temperature to slowly confit the wings.
- Increase the temperature to 200˚C and roast for a further 20 minutes until golden and crispy. You can turn them if desired, but it is not needed.
- Meanwhile, in a small saucepan over a low heat, warm the butter. Whisk the hot sauce with the butter. Check the flavour and add extra tabasco if desired extra hot and whisk in a tsp of diluted corn flour in water for a thicker coating.
- In a small bowl, combine the crème fraiche with scallions.
- Toss the wings in the sauce and serve immediately with the dip.
