Roasted buffalo wings
Last Updated on
ingredients
600 g chicken wings 3 tsp cornstarch 1 tsp ground sweet paprika 1 tsp granulated garlic 1 tbsp rapeseed oil 30 g butter 2 tbsp hot sauce (tabasco, chipotle, habanero, …) 1 tbsp honey 100 ml water
Dip / dressing
150 g white yoghurt 1 clove garlic 1 tsp dried oregano stalk celery salt ground black pepper
step
Spicy wings from the oven…
1.
Cut each wing gently at the joint and then pound it at that point too. You’ll get a nice view of where you then cut it in two without cutting into the bone. Do this with all the wings.
2.
Heat the oven to 220°C and coat the processed pieces of meat in a mixture of starch (2 tsp), paprika, granulated garlic, salt, black pepper and rapeseed oil. Place the wings on a baking tray lined with baking paper and bake for the first 20 minutes. When the time is up, turn each wing over and return to the oven for the second half, again for 20 minutes at 220°C.
3.
Use this time to prepare the Buffalo sauce and yoghurt dip. First to the sauce – melt the butter in a pan on the stove over a medium heat, then add your favourite hot sauce/spicy sauce. I especially recommend ones made with habanero peppers, such as Tabasco. I would avoid Asian sauces. Next, add honey and 1 tsp of starch stirred in a deciliter of water. Reduce for exactly 2 minutes, stirring constantly. The resulting viscous consistency will ensure that the sauce sticks to the wings thoroughly.
4.
Make a refreshing dip simply by mixing white yogurt, oregano, salt, black pepper and crushed garlic. Everything in moderation and to taste!
5.
Thoroughly coat the baked wings with sticky Buffalo sauce and serve with the yogurt dip and, on this menu, the traditional fresh celery stalk. This is also usually dipped into the dip between bites of chicken.
