Spicy Buffalo Chicken Wings
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
Spicy Buffalo Chicken Wings
Ingredients
- Duck wings - 2 lbs
- Paprika - 2 tablespoons
- Ketchup - 3 tablespoons
- Apple Cider Vinegar - 1 teaspoon
- Butter - 2 tablespoons
- Safflower Oil - 17 fl oz
- Turnips - 2 pieces
- Celery salt - 3 stalks
- 20% Sour Cream - 8.8 oz
- Meyer Lemon Juice - 3 teaspoons
- Corn Starch - 6 tablespoons
- TABASCO® - 3 teaspoons
- Blue Cheese - 2.1 oz
Step by Step guide
Step 1
Wash and cut the celery and carrots into sticks about 10 cm long.
Step 2
Blend the cheese, sour cream, and lemon juice in a blender. Gradually add the sour cream to achieve a thick sauce. It doesn't need to be completely smooth; small pieces of cheese are welcome.
Step 3
Cut the wings into three parts. The smallest part, known as the 'wing tip', is not used; you can save it for making broth.
Step 4
Rinse the remaining two parts of the wings and dry them well with a towel. Then coat them in a mixture of paprika and cornstarch (you can substitute with flour).
Step 5
Preheat the oven to 356°F.
Step 6
Meanwhile, in a deep skillet, or ideally a deep fryer, heat the vegetable oil and fry the wings on both sides until golden brown, i.e., until cooked through.
Step 7
While the wings are frying, melt the butter in a saucepan over medium heat, add the ketchup, habanero sauce (if unavailable, use Tabasco, Sriracha, etc. — any hot pepper sauces), and vinegar. Bring the sauce to a boil, then remove from heat.
Step 8
Transfer the cooked wings to a deep bowl, pour in the sauce, and mix well.
Step 9
Place the wings on a baking sheet and warm them in the oven for 5 minutes.
Step 10
Serve hot with carrot and celery sticks and cheese sauce.
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