Buffalo Wings

Ingredients

• 1.2kg chicken wings, separated into flats and drumettes, patted dry
• 3 tbsp cornstarch
• 2 tsp fine sea salt
• 1 tsp Tellicherry black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 240ml Frank's RedHot sauce, or equivalent cayenne-based hot sauce
• 100g unsalted butter
• 2 tbsp Worcestershire sauce
• 1 tbsp white vinegar

Method

1. 1
   Toss wings with cornstarch, salt, pepper, garlic powder, and paprika in large bowl until evenly coated.
2. 2
   Arrange wings on two parchment-lined baking sheets in single layer; bake at 220°C for 30 minutes, stirring halfway through, until skin crisps and edges char slightly.
3. 3
   Combine Frank's RedHot, butter, Worcestershire sauce, and vinegar in small saucepan; warm over low heat until butter melts and sauce is homogeneous, about 2 minutes.
4. 4
   Transfer baked wings to large bowl; pour hot sauce over top and toss vigorously until each wing is fully coated.
5. 5
   Serve immediately with blue cheese dip and celery sticks.