Killer Buffalo Wings Recipes

Steps:

• In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
• In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
• Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
• Enjoy!

Steps:

• Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
• Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
• Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
• In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
• Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
• As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
• Serve with extra buffalo sauce and the blue cheese dip.

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.