Buffalo Wings

Ingredients

• 2 1/4 lbchicken wings, split into flats and drumettes
• 2 tspbaking powder, aluminium-free
• 2 tspsea salt
• 1/2 cupcayenne hot sauce, Frank's or similar
• 2 3/4 ozunsalted butter
• 1 tspwhite wine vinegar
• 5 1/4 ozcelery, cut into batons
• 3 1/2 ozblue cheese, crumbled
• 3 1/2 ozsoured cream

Method

1. 1

   Pat the wings completely dry and toss them with the baking powder and salt, then spread them on a rack and leave them uncovered in the fridge for at least an hour.

2. 2

   Heat the oven to 250°F and bake the wings on the rack for thirty minutes to render the fat, then raise it to 425°F and roast until deep golden and crisp.

3. 3

   Warm the hot sauce gently, then whisk in the butter a piece at a time off the heat until it emulsifies into a glossy orange sauce. Sharpen with the vinegar.

4. 4

   Mash most of the blue cheese into the soured cream, leaving some crumbs whole for texture.

5. 5

   Tip the hot wings into a large bowl, pour over the sauce and toss until every one is coated. Serve at once with the celery and the dip.