Buffalo sauce is buttery, sweet, spicy and often associated with crispy chicken wings. Served with creamy blue cheese dip and garlic aioli these are insanely good and the bar snack of the season.
1kg chicken winglets
1 tablespoon MasterFoods New York Style Buffalo Seasoning (186306)
3 teaspoons baking powder
1 teaspoon sea salt
100g smoky BBQ sauce
2-3 tablespoons Sriracha
20g tomato paste
Blue cheese dip
120g Mainland Special Reserve Blue Vein Cheese Wedges (211498)
180ml sour cream
2 cloves garlic, finely chopped
40ml lemon juice
Sea salt and freshly ground black pepper to taste
1. For the crispy wings
Pre-heat the oven to 160˚C.
Rinse the chicken wings and pat thoroughly, drying with paper towel. Put the wings into a large bowl and sprinkle over the buffalo seasoning, baking powder and sea salt. Toss to coat evenly. Arrange the coated wings over a wire rack with a baking tray underneath and drizzle with oil. Bake for 20 minutes.
Turn the oven up to 200˚C and bake for a further 30 minutes until crisp and golden.
2. For the buffalo sauce
In a small saucepan, melt the butter over a medium heat and add the BBQ sauce, sriracha, tomato paste, and honey. Stir to combine and season to taste. Set aside.
3. For the blue cheese dip
In a bowl mash the blue cheese with a fork, gradually incorporating the sour cream. Mix in the garlic. Whisk in the buttermilk and lemon juice until well combined. Season to taste then refrigerate until required.
4. To serve
Gently toss the crispy wings in the warm buffalo sauce until well coated. Serve with the blue cheese dip, roasted garlic aioli and extra buffalo seasoning.
- The buffalo seasoning can be adjusted to taste.
- Herbs can be added to the blue cheese dip; parsley, oregano, or chives work well.