Katie Quinn1 Comment

BUFFALO-INSPIRED WINGS WITH BLUE-CHEESE MAYO

Katie Quinn1 Comment
BUFFALO-INSPIRED WINGS WITH BLUE-CHEESE MAYO
KATIES-BUFFALO-WINGS1.jpg

INGREDIENTS /

12 free-range chicken wings
Light olive oil spray
1 tbsp plain flour
1 tsp cayenne pepper
1 tsp sweet paprika
1 tsp onion salt
Celery sticks, to serve

BLUE-CHEESE MAYO

3 free-range egg yolks
1 tbsp white vinegar
2 tbsp lemon juice
Sea salt
1 cup (250ml) sunflower or canola oil
1 heaped tsp Dijon mustard
2 tbsp light sour cream
150g blue cheese

BUFFALO-INSPIRED SAUCE

1 cup (250ml) white vinegar
2 tbsp honey
2 1/2 tbsp hot sauce
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp cornflour
1 tbsp lemon juice
1 tsp butter

 

METHOD /

Preheat the oven to 180°C fan-forced and line two baking trays with baking paper.

Remove the tips from the chicken wings, then cut the wings in half at the joint. Pat them dry with paper towel, then lightly spray all over with olive oil.

Place the flour, cayenne pepper, paprika and onion salt in a large zip-lock plastic bag, seal and shake to combine. Add the chicken to the bag and shake well to coat evenly in the spice mixture.

Divide the chicken among the prepared trays and bake for 30 minutes.

Remove the trays from the oven and use tongs to turn the chicken pieces over (wiping away any excess moisture with paper towel), then return the trays to the oven for a further 30 minutes or until the chicken is crisp, golden brown and cooked through.

Meanwhile, for the mayo, place the egg yolks, vinegar, lemon juice and a pinch of salt in the bowl of a food processor. Mix on high speed, adding the oil in a thin, steady stream – you’ll end up with a thick, glossy mayo. Add the mustard, sour cream and blue cheese and mix until smooth. Transfer to a serving bowl and chill until required.

For the buffalo-inspired sauce, place the vinegar, honey, hot sauce, paprika, garlic powder and 125 ml water in a saucepan. Bring to a boil, then reduce the heat to medium and simmer for 10–15 minutes. In a small cup, whisk the cornflour with 1 tablespoon water until smooth. Whisk this into the sauce, then simmer, whisking continuously, for 5 minutes. Stir in the lemon juice, reduce the heat to low and cook for 1–2 minutes. Remove the pan from the heat and stir in the butter until it has melted and the sauce is smooth and glossy (don’t return the sauce to the heat or it will split).

Place the chicken in a lined serving basket and drizzle with the sauce (keep some parts uncovered so they remain crisp). Serve immediately with the blue-cheese mayo and celery sticks alongside.