Buffalo Wings
Try these Buffalo Wings for something delicious and different with those sometimes boring chicken wings. Worth the effort for finger licking goodness!
Ingredients:
- 8 organic chicken wings
- 75g unsalted butter
- 1 tablespoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
Kickass Barbecue Sauce – Makes 200ml
- 1 tablespoon olive oil
- 1 onion, grated
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon malt vinegar or lemon juice
- 1/3 cup (80ml) tomato sauce (ketchup)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 spring onions, finely chopped (optional)
Method
- Cut chicken wings in half between the joints, then trim off the tips.
- Melt butter in a frypan over medium heat, then add Tabasco and Worcestershire sauces, and 1/2 teaspoon each of salt and pepper, stirring well.
- Combine wings and sauce mixture in a bowl and marinate, covered, in the fridge for a few hours or overnight.
- Preheat the oven to 220°C. Line a baking tray with baking paper.
- Arrange the wings on the tray and bake for 20 minutes or until golden brown and cooked through.
- Meanwhile, for the kickass barbecue sauce, heat the olive oil in a saucepan over medium-low heat.
- Add the onion, garlic, coriander, cumin, allspice and cayenne, and cook, stirring, for 5 minutes or until the onion is soft.
- Add the brown sugar and malt vinegar or lemon juice, and stir until combined.
- Add the tomato sauce, Dijon mustard, Worcestershire sauce and 1 cup (250ml) water, then season with sea salt and freshly ground black pepper.
- Increase heat to medium-high and bring to the boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until thickened.
- Allow to cool slightly, then puree in a blender.
- Cool completely, then scatter with spring onions to serve, if desired.
- Serve the wings with a bowl of kickass barbecue sauce for dipping.
Recipe by Jill Dupleix