Buffalo Wings

Method

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1. Pat the wings extremely dry with kitchen paper — this takes longer than you think and matters more than anything else.

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2. Toss them with the baking powder, salt, garlic powder and pepper until evenly and lightly coated.

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3. Arrange on a rack set over a foil-lined tray, skin side up, with space between each piece. Refrigerate uncovered for at least 4 hours, or overnight, to dry the skin further.

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4. Bake at 120°C / 250°F on a low shelf for 30 minutes. This renders the fat without colouring.

   Mark done Start 30 min timer

5. Move to the upper shelf, raise the heat to 220°C / 430°F, and bake a further 40 to 45 minutes, turning once, until deep golden and blistered.

   Mark done Start 40 min timer

6. Meanwhile, warm the hot sauce, vinegar, Worcestershire and garlic powder in a pan. Take off the heat and whisk in the cold butter a cube at a time to make a glossy, emulsified sauce.

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7. Tip the hot wings into a large bowl, pour over the sauce, and toss for 30 seconds until every piece is coated.

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8. Serve immediately with blue cheese dressing and celery and carrot sticks.

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Chef’s Tips

• Use aluminium-free baking powder. The regular kind leaves a metallic aftertaste.
• Never add cold sauce to hot wings without emulsifying the butter first, or it will split into an oily mess.
• The overnight fridge dry is the single biggest upgrade to the texture.

Pairing Suggestions

• A cold lager, ideally something light and fizzy
• Serve with celery, blue cheese and plenty of napkins
• Finish with brownies

Storage & Reheating

Refrigerate 3 days undressed. Re-crisp at 200°C / 390°F for 10 minutes and sauce fresh — sauced wings go soft within an hour.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.