Baked Sticky Buffalo Chicken Wings with Celery Sticks & Blue Cheese Dip

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4-6

    as a Snack

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

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.

Preparation: 20 Minutes, Plus Overnight Marinating
Cooking: 1 Hour

Ingredients

  • 3 garlic cloves, finely chopped
  • tablespoons olive oil
  • tablespoons apple cider vinegar
  • 3 teaspoons paprika
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon celery salt
  • 80 ml ( fl oz/ cup) Frank’s® Redhot® sauce or other spicy cayenne pepper sauce
  • 90 g ( oz/¼ cup) honey
  • 1 kg (2 lb 4 oz) chicken wings, halved at the joint

Celery sticks with blue cheese dip

  • 150 ml (5 fl oz) sour cream or créme fraîche
  • 60 ml (2 fl oz/¼ cup) mayonnaise
  • 75 g ( oz) blue cheese (Danish or roquefort), crumbled
  • 1 teaspoon white wine vinegar
  • Worcestershire sauce
  • 4 celery stalks, cut into batons

Method

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.

Preheat the oven to 210°C (415°F) or 190°C (375°F) fan forced.

Drain and reserve the marinade. Spread the chicken wings on a very large baking tray and bake for 30 minutes. Remove from the oven, pour off the excess oil, then add the reserved marinade and toss to coat well. Increase the oven temperature to 230°C (450°F) or 210°C (415°F) fan forced and cook for another 30 minutes, tossing a couple of times during cooking to coat in the glaze. The wings should be sticky and glazed with most of the marinade evaporated. Serve on a large platter with finger bowls of warm water for washing sticky fingers.

Celery Sticks with Blue Cheese Dip

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.