I didn’t even realise buffalo could fly! *pause for applause…3…2…1
I grew up hearing about buffalo wings on US films and TV, but being from a sleepy countryside town in Norfolk it was never really on the menu. Eventually through the marvels of the internet and the developing presence of global cuisine in Britain I managed to try them. Phwoar! Perfect level of spiciness without being overpowering (for reference, I draw the line at a Madras), tangy and when paired with the creamy saltiness of blue cheese sauce you simply cannot stop with these.
As for the lollipop concept here – the entire purpose is to give your diners something to grab on to that won’t cover their hands in sticky, red, spicy sauce and give them grief with the two-bone pieces. It’s a fairly simply process that I’ll try to describe here, but if not there are plenty of videos online.
- Raw chicken wings, skin on. I did 12 with plenty of sauce left over.
- 1 small bottle of Franks Red Hot Sauce
- Margarine (yes, it’s traditional) – about half the volume of the hot sauce
- Worcester Sauce
- If the wings are all in one piece, remove the end tip with a heavy knife, leaving you with two halves – the two boned “flat” and the single boned “drumette”. Bend at the joint to separate them internally, and feeling gently with your knife initially, separate these two. The drumette is simple – use a small knife to sort of push and scrape the meat from the thin end to the thicker end, leaving an exposed bone. For the two-boned flat, pick and end and snip between the end of the bones. Work the meat down both bones towards the other end, and when nearly there bend and pull the smaller bone to remove it – you may need to do another snip to help coax it out.
- In a small bowl combine 2-3 teaspoons salt with a teaspoon each of ground black pepper and paprika and sprinkle over the wings, then toss/stir to thoroughly coat. Place on a wire rack atop a baking tray and bake in the oven at 180C for 20-25 minutes.
- In a small saucepan empty the bottle of franks red hot sauce, margarine, a dash of Worcester Sauce, small sprinkling of salt and sugar and a few teaspoons of vinegar. Heat gently for 5-10 minutes, stirring so the margarine melts through the mixture slightly reduces.
- When the wings are ready, remove to a bowl and toss in the sauce to thoroughly coat. Use tongs to put them back on the rack and continue cooking for 5 minutes or so, just so the sauce adheres. Retain any leftover sauce in the bowl so that when the wings come out, you can spoon it over just as you serve.
- Serve with blue cheese sauce and maybe some celery and carrots if you want to be healthy.