Ultra Crispy Buffalo Wings
Directions
- 1Set the skinned chicken wings on a wire rack and blow a fan on it for about two hours, rotating it slightly every 15 minutes.
- 2Make a slurry with avocado oil, smoked paprika, onion powder and garlic powder.
- 3Mix the slurry with the chicken wings and add salt and pepper to taste.
- 4Divide the wings into three bowls and add potato starch to one, baking powder to another and leave the third bowl as is.
- 5Place all wings onto a wire rack and bake them in a preheated 410°F (210°C) oven for 55 minutes.
- 6Make the blue cheese dressing in a food processor by combining mayonnaise, sour cream, buttermilk, blue cheese, lemon juice, Worcestershire sauce, salt and pepper.
- 7Finely chop fresh chives and mix them into the blue cheese dressing. Store the dressing in a container and refrigerate.
- 8Make the buffalo sauce by sautéing thinly sliced garlic in a pan with oil until light golden brown.
- 9Add Franks red hot original, honey, and pepper to the pan and cook for 3-4 minutes.
- 10Reduce the heat and add cold unsalted butter in small amounts, whisking until it melts.
- 11Toss the baked chicken wings in the buffalo sauce.
Ingredients
- 1 little bit avocado oil
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 salt
- 1 black pepper
- 1 tablespoon potato starch
- 1 tablespoon baking powder
- 3 tablespoon mayonnaise
- 3 tablespoon sour cream
- 1 tablespoon buttermilk
- 5 oz blue cheese
- 1 tablespoon Worcestershire sauce
- 1 lemon
- 2 tablespoon chives
- 1 tbsp neutral oil
- 3 cloves garlic
- 1.5 cups Franks red hot original
- 1 stick cold unsalted butter
- 2 tbsp honey
Equipment
wire rackfanbowlrubber spatulasiftfood processorwhiskmedium heat pan
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