Classic American Buffalo sauce, glossy, orange, spicy, and buttery, designed to coat oven-roasted chicken wings without making them soggy.
Ingredients
- 1200 g fresh chicken wings, separated into drumettes and wingettes
- 140 ml American cayenne hot sauce such as Frank’s RedHot Original
- 90 g unsalted butter
- 15 ml white vinegar
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp fine salt
- 2 pinches ground black pepper
- 1 tbsp neutral oil
- 4 sprigs fresh celery stalk
Method
- Remove the wings from the refrigerator and pat them very carefully dry with paper towels. The skin must be dry to the touch: this is what allows a cleaner oven roast before coating.
- Season the wings with the salt, pepper, garlic powder, paprika, and neutral oil. Massage to cover the entire surface, then arrange them on a rack set over a baking sheet, skin side up where possible, without letting them touch.
- Roast in a very hot oven, using convection if available, until the skin is golden and taut and the edges of the pieces begin to pull back. Turn the wings halfway through; they should sizzle vigorously and render their fat onto the baking sheet.
- While the chicken cooks, prepare the Buffalo sauce. Melt the butter over low heat in a small saucepan: it should become liquid and foamy, but must not brown or smell nutty.
- Add the cayenne hot sauce, white vinegar, and Worcestershire sauce to the melted butter. Whisk gently over low heat until the sauce is orange, smooth, and glossy. It should coat the spoon without separating into fat and liquid.
- Keep the sauce warm without letting it boil. If it splits, remove it from the heat and whisk vigorously; the heat must remain gentle to preserve the buttery emulsion.
- When the wings are fully cooked, transfer them immediately to a large warm bowl. Pour the hot Buffalo sauce over them and toss by shaking the bowl or using a wide spatula, until every piece is evenly glazed.
- Serve immediately, while the skin is still crisp beneath the sauce. Add the celery stalk on the side for the classic presentation and to provide the fresh crunch that tempers the heat.
Nutrition
Per serving
- Energy
- 405.7 kcal
- Protein
- 42.96 g
- Carbohydrate
- 2.4 g
- Fat
- 24.84 g
- Fibre
- 0.72 g
- Calcium
- 10.65 mg
- Iron
- 0.38 mg
- Magnesium
- 4.85 mg
