Buffalo Buttermilk Chicken Wings
Our first guest recipe by Jack Pearce. Jack's a local Nottingham chef, previous winner of Best Young Chef of Nottingham and a full-time Sauce Shop fan. You can check out his Instagram for more recipe inspiration. These wings are tenderised in buttermilk, oven-baked and then covered in Buffalo Hot Sauce.
To note - the recipe works best when you prep the wings overnight - see direction 1.
1 bottle of Buffalo Hot Sauce.
1kg chicken wings.
1 tbsp paprika.
1 tsp salt.
1 tsp garlic granules.
1 tsp pepper.
1 tbsp chopped coriander.
2 tsp sesame seeds.
100ml crème fraiche.
The day before you want to eat the wings, soak them in the buttermilk overnight (this helps to tenderise your chicken). If you don't have time to soak them overnight, do so for at least 3 hours.
Preheat the oven to 200C.
In a large bowl, mix together the cornflour, paprika, salt, pepper and garlic granules.
Drain the chicken from the buttermilk and coat in the cornflour.
Line a baking tray with foil and place a wire rack on top. Dust off any excess cornflour and add the wings onto the rack.
Spray the wings with some vegetable oil and bake for 20 minutes. Once they're baked, turn them over and bake for a further 20 minutes.
Remove and toss in a mixing bowl with Buffalo Hot Sauce and sesame seeds. With the sauce, add gradually and as you desire - it's a pretty hot sauce so best to add bit by bit.
Once plated, add the crème fraiche and chopped coriander to serve!