Buffalo Chicken Wings

Ingredients

• Chicken wings, split into flats and drumettes 1 kg
• Baking powder 1 tbsp
• Salt 1 tsp
• Garlic powder 1 tsp
• Hot sauce (Frank's RedHot) 120 ml
• Unsalted butter 60 g
• Honey 1 tbsp
• Neutral oil (if frying) 1 l

Instructions

1. 1

   Pat the wings very dry, then toss with the baking powder, salt and garlic powder until evenly coated.

2. 2

   Arrange on a wire rack over a baking tray and bake at 220C for 40 to 45 minutes, turning once, until deep golden and crisp.

3. 3

   Meanwhile, melt the butter with the hot sauce and honey in a small pan over low heat, whisking into a smooth glossy sauce.

4. 4

   Alternatively, deep-fry the wings in oil at 190C for 8 to 10 minutes until crisp and cooked through.

5. 5

   Tip the hot wings into a large bowl, pour over the sauce and toss until every wing is fully coated.

6. 6

   Serve immediately with celery sticks and blue cheese or ranch dip.