BUFFALO CHICKEN WINGS
Messy-sticky, spicy-sweet, crisp-tender nuggets. From Butter: A Celebration, by Olivia Potts, Headline Home. Images by Matt Russell.
These wings are oven-baked rather than deep-fried, but don’t think that means compromise on texture or flavour. In fact, quite the opposite. These wings are great: the baking powder assists in the crisping and browning of the wings, and the initial low-and-slow bake allows the fat under the skin to render, while ratcheting the oven up and going hot hot hot ensures a combo of succulent meat and that nail-tapping glassiness that a good wing should have.
Makes: a big pile of wings (enough for 2 very greedy people, or 4 with other dishes)
Hands-on time: 10 minutes
Total time: 1 hour 10 minutes
1kg chicken wings, divided (see below)
1 tablespoon baking powder
salt and freshly ground black pepper
To coat
60g butter
50g hot sauce
1 tablespoon honey
1. If you have whole chicken wings, you’re best to divide them into wingettes (or flats), drumettes and wing tips. Holding the drumstickend of the wing, open out the wing at its main joint; using a sharp knife, cut through the flabby skin until you reach the joint. Place your knife tip in the hollow of the joint and cut through: the bones should separate pretty easily. Don’t worry if you don’t cut in exactly the right place. If your wings have wing tips on them, cut them off in the same way, going through the joint – discard the wingtips or use them for stock.
2. Preheat the oven to 120°C. Dry the chicken wings with kitchen paper, then toss the prepared wings in the baking powder, and season with salt and freshly ground black pepper.
3. Line a baking tray with foil and place an oven-safe rack on top. Space the wings on the rack in a single layer. Bake for 30 minutes, then turn the heat to 220°C and bake for a further 30 minutes.
4. In a small pan, melt the butter and then stir in the hot sauce and honey. Drizzle over the wings and toss to coat.