‘Buffalo Wings’ are a classic American-style bar snack. Here is a sugar-free version that we hope will guarantee the same satisfaction.
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‘Buffalo Wings’ are a classic American-style bar snack. Here is a sugar-free version that we hope will guarantee the same satisfaction.
YIELDS
6 Servings
FOR THE BLUE CHEESE DIPPING SAUCE
50 g blue cheese (Stilton, Gorgonzola, Roquefort, etc)
50 g cream cheese
200 ml buttermilk
1 handful parsley (chopped)
1 handful chives (roughly chopped)
FOR THE CHICKEN WINGS
3 cups parmesan cheese (grated)
3 tsp dried oregano
3 tsp paprika
3 tsp dried parsley
1 tsp dried chilli flakes
1 tsp salt
1 tsp ground black pepper
2 kg chicken wings (24 wings, pointy bits removed and wings cut in half at the joint)
250 g butter (melted)
FOR THE BLUE CHEESE DIPPING SAUCE
Make the blue cheese dipping sauce by blitzing all the ingredients in a blender. Set aside.
FOR THE CHICKEN WINGS
Preheat 1 the oven to 180°C.
In a bowl, mix the parmesan, oregano, paprika, parsley, chilli flakes and salt and pepper. Dip each chicken wing in melted butter and then into this seasoning mixture and lay in a foiled tray ready for the oven.
Roast the wings until dark and crispy (roughly 40 minutes) and serve hot with the dipping sauce.
Cook’s Tip
Most of the time, the wings are drenched in a tangy marinade laced with sugar for those crispy sticky burnt bits. Here is a sugarfree version that we hope will guarantee the same satisfaction.