Buffalo chicken wings have taken Britain by storm in recent years, and food writer Felicity Cloake is here to guide enthusiasts through the ultimate recipe. With their 'gloriously messy' finger-food appeal, it's no wonder these American imports are flying off menus and into homes across the UK.
Cloake notes that, until recently, chicken wings were not a staple in British cuisine. However, the current fried chicken craze has paved the way for the spicy, tangy versions we know today. Named after its New York origins, this dish is perfect for social gatherings or sports days – even if it hasn't yet reached the same popularity as its fried counterparts.
The recipe serves four and requires 16 chicken wing pieces (or eight whole wings), with a preparation time of just 15 minutes. The wings need at least an hour to dry, followed by 20 minutes of cooking. Key ingredients include butter, garlic, Frank's RedHot sauce, cider vinegar, and dark brown sugar for the wings. For the essential blue cheese sauce, Roquefort, soured cream, mayonnaise, cider vinegar, and Worcestershire sauce are recommended.
Cloake's masterclass meticulously details each step, starting with separating whole chicken wings into drumettes and flats for easier consumption. A vital tip involves air-drying the wings in the fridge, uncovered, for one to twelve hours – although this step is optional for those short on time. For optimal texture, it's highly recommended.
The guide also provides instructions for crafting the traditional sauces: a piquant coating and a creamy blue cheese dip. The coating sauce involves melting butter, frying crushed garlic, then combining with hot sauce, vinegar, and sugar. The blue cheese dip is made by mashing cheese with soured cream, mayonnaise, vinegar, and Worcestershire sauce – with optional finely chopped chives.
Finally, the wings are fried in neutral oil at 170C until golden and crisp, then coated in the prepared sauce. Completing the buffalo wing experience, according to Cloake, is serving crudités such as carrot and celery sticks alongside for a fresh counterpoint to the rich, spicy flavours.