Sunday, November 8, 2009

Buffalo chicken wings with sour cream and chive dip

Buffalo chicken wings with sour cream and chive dip

Serves 4-5
3-4 tbs plain flour
1 tsp paprika
pinch of cayenne pepper, or to taste
sea salt
10 chicken wings
50g unsalted butter
4 tbs hot sauce (such as Frank's Red-Hot Original Cayenne Pepper Sauce)
¼ tsp black pepper
1 garlic clove, peeled and finely crushed
vegetable or groundnut oil

For the sour cream and chive dip:
150ml soured cream
3-4 tbs mayonnaise
a handful of chives, finely chopped
sea salt and black pepper
1 tsp lemon juice, or to taste

To serve:

lemon wedges
Method of Preparation
In a small bowl, mix the flour, paprika, cayenne pepper and a large pinch of salt. Put the chicken wings into a large bowl. Sprinkle the spiced flour mixture over them and toss until evenly coated, then cover and refrigerate for an hour.

Meanwhile put the butter, hot sauce, pepper, garlic and a pinch of salt into a saucepan over a low heat. Stir together and heat until the butter is melted and the mixture is blended. Set aside to cool.

Meanwhile, for the dip: mix all the ingredients in a small bowl, adding salt, pepper and lemon juice to taste. Cover and chill until you cook the wings.

Heat a 6-7cm depth of oil in a deep-fryer or a heavy-based deep pan to 180ÂșC. Deep-fry the coated chicken wings in batches for 10-15 minutes, or until they begin to brown and crispen, turning them over halfway. Drain on a tray lined with kitchen paper and keep warm while you fry the rest.

Put the crispy wings in a large bowl, pour over the sauce mixture, and stir until coated. Immediately arrange the buffalo wings on a warm platter or in individual bowls. Serve with lemon wedges and the sour cream and chive dip.

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