Crispy Buffalo Chicken Wings

by

Tenina Holder

POSTED March 12, 2021 (LAST UPDATED October 12, 2021)

Serves

4

Total Time

3hrs

Calories

941

YES please. These really should have been included in my American book, but you know, there is only so much room! Delicious. Iconic. Easy. Enjoy.

recipe-images

    INGREDIENTS


  • Chicken wings icon
    Chicken wings

    1 kg (about 9 ⅓)

  • Celery stalk icon
    Celery stalk

    2 (about 90 g)diced

  • Blue cheese icon
    Blue cheese

    100 g (about 1 cup)

  • Sour cream icon
    Sour cream

    120 g (about ½ cup)

  • Mayonnaise icon
    Mayonnaise

    80 g (about ¼ cup)

  • Lemon icon
    Lemon

    ½ (about 29 g)juice of

  • Sea salt icon
    Sea salt

    ⅛ teaspoon (about 1 g)

  • Black pepper icon
    Black pepper

    1 pinch

  • Garlic clove icon
    Garlic clove

    5 (about 30 g)

  • Baking powder icon
    Baking powder

    1 tablespoon (about 15 g)

  • Chili flakes icon
    Chili flakes

    1 teaspoon

  • Garlic powder icon
    Garlic powder

    1 teaspoon (about 3 g)

  • Smoked paprika icon
    Smoked paprika

    1 ⅜ tablespoons (about 9 g)

  • Celery stalk icon
    Celery stalk

    4 (about 180 g)julienned

  • Carrot icon
    Carrot

    1 (about 50 g)quartered

  • Red onion icon
    Red onion

    1 (about 135 g)halved

  • Butter icon
    Butter

    40 g (about 2 ¾ tablespoons)

  • Tomato sauce icon
    Tomato sauce

    500 g (about 2 ¼ cups)

  • Coconut sugar icon
    Coconut sugar

    100 g (about ½ cup)

  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce

    40 g (about ¼)

  • Soy sauce icon
    Soy sauce

    100 g (about ¼ cup)

  • Garlic powder icon
    Garlic powder

    20 g (about 2 ½ tablespoons)

  • Sea salt icon
    Sea salt

    2 teaspoons (about 13 g)

  • Tomato paste icon
    Tomato paste

    150 g (about ½ cup)

  • Balsamic vinegar icon
    Balsamic vinegar

    30 g (about 1 ⅞ tablespoons)

    METHOD


  • 1. Pre-heat oven - 120°C
  • 2. Line an oven tray with baking paper
  • 3. Place chicken wings in a large snap lock bag
  • 4. Add baking powder, chili flakes, garlic powder, sea salt and smoked paprika to the TM5 bowl
  • 5. Mix - approx 6 sec, speed 8
  • 6. Pour into the snap lock bag with the chicken
  • 7. Shake until coated
  • 8. Chill in fridge - 20 min
  • 9. Place chicken onto the prepared oven tray
  • 10. Bake - 30 min, 120°C
  • 11. Bake - 45 min, 220°C
  • 12. Add garlic clove to the TM5 bowl
  • 13. Chop - approx 4 sec, speed 7
  • 14. Scrape down sides of TM5 bowl
  • 15. Add blue cheese, sour cream, mayonnaise, lemon, sea salt and black pepper to the TM5 bowl
  • 16. Mix - approx 5 sec, speed 4
  • 17. Add celery and combine with spatula
  • 18. Transfer blue cheese dip to a bowl, set aside
  • 19. Add carrot, red onion, garlic clove and butter to the TM5 bowl
  • 20. Chop - approx 6 sec, speed 7
  • 21. Then add tomato sauce, smoked paprika, coconut sugar, chipotle peppers in adobo sauce, soy sauce, garlic powder, sea salt, tomato paste and balsamic vinegar to the TM5 bowl
  • 22. Blend - approx 10 sec, speed 4
  • 23. Cook - approx 1 hr, 80°C, speed 1
  • 24. Toss hot wings through some bbq sauce, or serve sauce on the side
  • 25. Serve with more smoky bbq sauce, blue cheese dip, and celery sticks

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