Buffalo chicken wings are a national treasure in America and happy hour wouldn’t be the same without them. Their deeply messy and addictive charms are hard to resist, but they don’t have to be deep-fried and drowned in spicy butter: they’re every bit as good roasted with a home-made hot sauce. The type of pepper sauce you use makes a big difference; I prefer one with a fruity taste that’s not too blow-your-head-off spicy.
Combine all of the ingredients except the chicken wings in a large bowl and stir well. Season with freshly ground black pepper. Add the chicken wings, toss to coat, then cover and refrigerate for 24 hours or overnight.
Drain and reserve the marinade. Spread the chicken wings on a very large baking tray and
Combine the sour cream, mayonnaise, blue cheese, vinegar and a splash of Worcestershire sauce in a bowl. Season to taste with salt and freshly ground black pepper, then pour into a serving bowl. Arrange the celery sticks in cups for dipping.
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