Spicy Chicken Wings
Crispy baked chicken wings tossed in a fiery buttery sauce, served with a creamy blue cheese dressing.
- 65 min
- 862 kcal / serving
- medium
- Protein
- 50.2 g
- Fat
- 70.3 g
- Carbs
- 5.2 g
Contains: gluten, milk, fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 900 g chicken wings (thawed), patted dry with paper towels
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon flour
- 1/2 teaspoon salt
- 75 ml hot sauce
- 60 g cold butter, cut into slices
- 2 teaspoons white vinegar
- 1 dash Worcestershire sauce
- 1/2 teaspoon Tabasco
- a pinch of cayenne pepper
- a pinch of garlic powder
- salt and pepper to taste
- 50 g blue cheese (for the dressing)
- 75 g sour cream (for the dressing)
- 2 tablespoons buttermilk (for the dressing)
- 1/2 teaspoon lemon juice (for the dressing)
Method
- Preheat the oven to 220°C. Line a baking sheet with parchment paper.
- Cut the wings at the joints (use the tips for broth). Place the pieces in a large bowl, add oil, flour, and salt, and mix well until the wings are evenly coated.
- Place the wings on the baking sheet with enough space between them. Bake in the preheated oven for 25 minutes.
- For the dressing mash the cheese with a fork and stir in the sour cream, buttermilk and lemon juice, leaving a few chunks. Season with pepper and chill until serving.
- Meanwhile, combine all sauce ingredients in a saucepan and stir. Bring to a simmer over medium heat, stirring constantly. Remove from heat, taste, and adjust seasoning if necessary.
- Remove the chicken wings from the oven, turn them over, and bake for an additional 20-30 minutes, depending on size, until they are brown and cooked through. Place them in a large mixing bowl.
- Pour the warm sauce over the hot wings and toss to coat. Let it sit for 5 minutes, then toss again and serve with the blue cheese dressing.
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