Crispy Buffalo Chicken Wings

Ingredients

For 4 portions

• 🍗 1,000g chicken wings (raw, bone-in)
• 🍚 1 Tbsp baking powder
• 🧂 1 Tsp salt
• 🧄 1 Tsp garlic powder
• 🫑 1 Tsp smoked paprika
• 🌿 0.5 Tsp black pepper
• 🥣 4 Tbsp tabasco
• 🧈 30g butter
• 🥛 150ml sour cream
• 🧄 1 clove garlic
• 🍋 1 Tsp lemon juice
• 🪴 4 sticks celery
• 🥕 2 medium carrots

Method

1. Heat the oven to 220°C (200°C fan), or the air fryer to 200°C. If the wings are whole, cut them at the joints into drumettes and flats, and discard the tips (or keep them for stock).
2. Pat the wings very dry with kitchen paper: dry skin is what makes them crisp.
3. In a large bowl, mix the baking powder, salt, garlic powder, smoked paprika and pepper. Add the wings and toss until evenly coated. The baking powder draws moisture out of the skin so it blisters and crisps; use one that's aluminium-free so it doesn't taste metallic.
4. Oven: spread the wings in one layer on a wire rack over a lined baking tray and bake for 45–50 minutes, turning halfway, until deep golden and crisp. Air fryer: cook in a single layer, in batches, for 22–25 minutes, shaking the basket every 8 minutes.
5. Meanwhile, make the dip: mix the soured cream with the grated garlic, lemon juice and a pinch of salt. Cut the celery and carrots into sticks.
6. Melt the butter in a small pan and whisk in the hot sauce. A milder, vinegary cayenne sauce gives the classic buffalo flavour; with a very hot sauce, use half and top up with a splash of water.
7. Toss the hot wings in the sauce and serve straight away, with the vegetable sticks and the dip.