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Sticky buffalo wings with blue cheese sauce Recipe

Name: Sticky buffalo wings with blue cheese sauce
Prep time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp plain flour; 2 tsp garlic powder; 1-2 tsp cayenne pepper (depending on how hot you like it); 1 tsp smoked paprika; 1.5kg free-range chicken wings (kept whole or separated into wing and drumette); For the buffalo sauce; 120ml hot sauce (we used Frank’s); 100g salted butter; 50g soft brown sugar; 3 tbsp runny honey; 1 tbsp white wine vinegar; For the blue cheese sauce; 40g salted butter; 2 tbsp plain flour; 150ml whole milk; 150g blue cheese, such as stilton; 100ml soured cream

delicious. magazine

Buffalo wings are an American classic. Learn how to make these sticky and fiery BBQ chicken wings with our easy recipe. Serve with blue cheese sauce if you’d like. Cooking up a US-inspired BBQ feast? Our Texas-spiced prime rib of beef cooks low and slow on the barbecue and is perfect for feeding a crowd.

Ingredients

3 tbsp plain flour

2 tsp garlic powder

1-2 tsp cayenne pepper (depending on how hot you like it)

1 tsp smoked paprika

1.5kg free-range chicken wings (kept whole or separated into wing and drumette)

For the buffalo sauce

120ml hot sauce (we used Frank’s)

100g salted butter

50g soft brown sugar

3 tbsp runny honey

1 tbsp white wine vinegar

For the blue cheese sauce

40g salted butter

2 tbsp plain flour

150ml whole milk

150g blue cheese, such as stilton

100ml soured cream

Method

Mix the flour, garlic powder, cayenne pepper, paprika and a large pinch of salt in a large bowl. Add the chicken and toss to coat, then cover and chill for 30 minutes.

For the buffalo sauce, mix all the ingredients in a small pan over a medium heat, stirring often, until smooth. Bring to a simmer, then set aside to cool.

For the blue cheese sauce, melt the butter in a medium pan, then add the flour and cook, stirring, for 1 minute. Add the milk gradually, stirring, until smooth and thickened. Bring to a simmer, stirring, then remove from the heat and crumble in the cheese. Stir until smooth. Stir in the soured cream, then season to taste and leave to cool.

Light the barbecue so the coals are glowing (and not directly under the food) or the gas is on medium. Cook the wings for 10-15 minutes with the lid closed, turning from time to time. Transfer the wings to a large bowl and toss with the buffalo sauce, then return to the barbecue and cook for 10-15 minutes more, turning and basting with leftover buffalo sauce, until charred and cooked through.

Serve the wings hot, with the cheese sauce and an apple and celery salad, if you like.

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