Buffalo Wings and Blue Cheese
First restaurant I ever worked in are famous for these so they’ll always have a huge piece of my heart!
Everyone has their own take on them. Have to be served with homemade blue cheese sauce.
Wine Pairing - Leon Boesch Riesling “Les Grandes Lignes”
- 2kg wings
- 5 tsp baking powder
- 3 tsp salt
- 2 tsp cayenne pepper
- 2 tsp smoked paprika
- 60g butter
- 120ml hot sauce, such as franks
- 2 tbsp brown sugar
- 1 tbsp ketchup
- 1 tbsp white wine vinegar
- 120g blue cheese, crumbled
- 200g sour cream
- 100g mayo
- 4 cloves garlic minced (2 for the blue cheese and 2 for the hot sauce)
- 2 tbsp lemon juice
- Cracked black pepper
- Oil for frying.
- Combine blue cheese, sour cream, mayo, garlic, lemon juice, 1tsp salt and a sprinkle of black pepper. Mix well and refrigerate.
- Preheat your oven to 120 celsius.
- Pat your wings dry with kitchen roll.
- Line a tray with tinfoil, which has been lightly oiled.
- Grab a large mixing bowl and mix your wings with baking powder, cayenne, paprika.
- Toss well to fully coat the wings.
- Place your wings on the foil tray, skin side up, and put on the lowest part of the oven for 30 minutes.
- Raise the heat to 220 degrees and raise the wings to the top shelf of the oven for 40 minutes. Rotate the tray when doing this level change, but don’t turn the wings.
- Make your hot sauce.
- Combine butter, hot sauce, sugar, vinegar, ketchup, garlic, 2 tsp salt and a sprinkle of pepper in a small saucepan over low heat.
- Stir and cook until butter is melted and well mixed..
- Leave it over a low heat or set aside to heat again when wings are ready.
- Remove wings from the oven and carefully pull them away from the foil, when they have chilled a little!
- Toss the wings into the sauce.
- Toss well so finely coated.
- Serve in a bowl with blue cheese on the side.